Salmon Gefilte Fish

• 13 cup water
• 3 tablespoons olive oil
• 13 cup Passover matzoh cake meal
• 2 eggs
• 1 1/2 teaspoons kosher salt or to taste
• 1 medium onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 leeks, white part only, finely chopped
• 1 1/4 pounds salmon fillets, diced 1/4 pound smoked salmon, diced
• Juice of 1 lemon
• 2 tablespoons prepared white horseradish
• Fish stock (see first recipe), water or water and white wine to make about 8 cups
• 3/4 cup mayonnaise seasoned with 1/4 cup minced parsley

1. Bring the water and 2 tablespoons of the oil to a boil in a small saucepan.
2. Remove from the heat, and add the cake meal.
3. Whisk until smooth.
4. Return to the heat and cook, stirring, for about a minute.
5. Remove from heat, and beat in the eggs one at a time.
6. Add 1/2 teaspoon salt, and set aside.
7. Heat the remaining oil in a skillet.
8. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
9. Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground.
10. Add the egg mixture, and process until smooth.
11. Stir in the lemon juice and horseradish.
12. Season with salt.
13. Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep.
14. Form the fish mixture into ovals using two tablespoons dipped in cold water.
15. Slip the ovals into the simmering liquid, and poach for 20 minutes.
16. Drain, and refrigerate until cold.
17. Serve with the mayonnaise.

water, olive oil, meal, eggs, kosher salt, onion, carrot, leeks, salmon, lemon, stock, mayonnaise

Taken from cooking.nytimes.com/recipes/5132 (may not work)