Salmon Gefilte Fish

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 1 tablespoon peppercorns black
• 2 large carrots cut into 1-in. pieces
• 2 stalks celery cut into 1-in. pieces
• 3  chicken bouillon cubes 
• 6 servings dill pickle spears 
• 2 large eggs 
• 1 tablespoon optional: dill fresh chopped
• 0.3 cup horseradish prepared
• 0.3 cup matzo meal 
• 1 large onion quartered
• 1 medium onion coarsely chopped
• 1 qt salad greens mixed dried chilled crisp rinsed
• 0.8 pound boned and skinned salmon cut into 1-in. chunks (see notes)
• 0.5 teaspoon salt 
• 6 servings salt to taste
• 0.8 cup cup heavy whipping cream sour
• 0.8 pound boned and skinned white-flesh fish such as lingcod cut into 1-in. chunks

Equipment

• food processor
• bowl
• frying pan
• paper towels
• aluminum foil
• slotted spoon
• colander

Directions

1. For broth, in a 5- to 6-qt. pan, combine onion, carrots, celery, peppercorns, 2 qt. water, and bouillon cubes. Bring to a boil over high heat, cover, reduce heat, and simmer until vegetables are very soft, about 45 minutes.
2. Pour broth through a colander into a bowl. Discard seasonings and return broth to pan. Set aside.
3. For gefilte fish, pulse half of salmon and lingcod at a time in a food processor until finely chopped; do not pure.
4. Scrape into a large bowl. Whirl onion in processor until smoothly pured and add to fish with eggs, 1/3 cup matzo meal, pepper, and salt; stir until blended.
5. Mixture should be just firm enough to hold its shape when formed into a ball with your hands. If too soft, stir in 2 to 3 tbsp. more matzo meal.
6. With your hands, pat fish mixture, 2 tbsp. at a time, into smooth balls and set slightly apart on a plate. Rinse hands frequently in cool water to prevent sticking.
7. Bring broth in pan to a boil over high heat; adjust heat to simmer.
8. Add enough fish balls to pan to make a single layer without crowding. Simmer, uncovered, until balls are opaque when cut in center, about 10 minutes.
9. Lift gefilte fish from pan with a slotted spoon and drain on paper towels, draping fish with foil if you'll be serving it warm (see Notes). Repeat to cook remaining fish.
10. For horseradish sauce, in a bowl, combine sour cream, horseradish, and dill.
11. Arrange salad greens on individual plates or a platter.
12. Lay fish on greens and accompany with pickles, horseradish sauce, and salt to taste.