In collaborating on my recent eBook, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors, I thought a lot about how my tastes have shifted over the years and how in some ways, they haven’t at all.
During Passover, a lot of home-cooks turn back to traditional foods that may be outside of the scope of what they normally eat. This naturally brought me to contemplating gefilte fish. And while I LOVE my gefilte fish, I’m totally DIS-interested in making it. The stink of simmering fish broth in my home? No thanks.
As an easy alternative, I took a close friend’s suggestion to slow roast salmon and pair it with a seasonal veggie relish.
Not wanting to stray too far from traditional horseradish, I landed on this idea for Beet Relish as a an accompaniment to SC’s inspired and super easy (and not so slow) Slow Roasted Salmon Filets. This will make a lovely start to your Passover seder or a perfectly healthy appetizer or light entree at any other time.
If you’re up for the challenge of making traditional gefilte fish, check out this recipe from 2nd Avenue Deli in NYC (scroll to the end of that post). If you take on the big challenge, PLEASE share pics and tales with me on my Facebook page or in the comments section at the end of this post.
If you want to buy the BEST artisanal, all natural, super delicious gefilte fish, I recommend any and all products from the Gefilteria, made in small batches by the dynamic duo Liz Alper and Jeffrey Yoskowitz and their team in Brooklyn. Click here to read more about them and click here to see where you may purchase their products.
If you’re like me and ready to re-think your fish course at the Passover table, check out these two recipes from our Passover eBook. In the time it takes you to consider heading over to your local fishmonger, you can download it on Amazon here.
I asked a close friend and very creative cook if he serves gefilte fish on Pesach. He said that once he served this slow roasted salmon as a first course, his guests always asked for it, year after year.
When I tested it on my family, they loved it, too. While there will always be a place for homemade gefilte fish in my heart, I would gladly opt for this buttery fish as a first course.
This recipe is non-dairy, Pareve
- 2 pounds salmon fillet, skin on, cut into 8 equal pieces for first course portion
- ¼ cup olive oil
- salt and pepper to taste
- 2 Tb. fresh dill, chopped
- 2 Tb. fennel fronds, chopped (or parsley
- Pre-heat oven to 225F.
- Line a roasting pan with foil.
- Place each piece of fish in a small bowl with olive oil, salt and pepper
- Coat top and bottom of each fillet with oil mixture. Place in roasting pan and top with equal amounts of fresh herbs.
- Roast, uncovered, for 30 minutes or until a fork pierces the fish without resistance.
Watch the cooking time closely here. I like the fish cooked medium, but you may want it closer to rare.
Tips: This salmon may be served warm or at room temperature. You may make it ahead (up to 2 days) and serve it at room temp.
Thank you Scott, for sharing your inspiration with me.
Serve relish alongside the slow roasted salmon with an additional bowl on the table for extra helpings.
It's herbal profile is the perfect accompaniment to the rich salmon flavors.
This recipe is non-dairy, pareve and vegan.
- 7-8 medium beets, scrubbed and trimmed (not peeled)
- 1 ½ cups red onion, chopped
- ¼ cup capers, rinsed and drained well
- 3 Tb. jarred white horseradish
- 3 Tb. fresh dill, chopped
- 1 Tb. fennel fronds, chopped
- 3 Tb. fresh flat leaf parsley, chopped
- 1/3 cup olive oil
- 2-3 Tb. white wine vinegar (start with 2 Tb)
- salt and pepper to taste
- Preheat oven to 375F.
- Wrap beets individually in silver foil, twisting ends of foil.
- Place on rimmed cookie sheet and roast for 1-11/2 hours or until they yield to a fork. Remove from oven.
- Unwrap beets when they are cool enough to handle. With a pairing knife or your hands, slip off the peel. Cut into chunks.
- Place beets, red onion, capers, horseradish, parsley and dill in the bowl of food processor. Using chopping blade, pulse until combined. Do not puree. Texture should be chunky.
- Transfer mixture to a medium bowl and combine with olive oil, vinegar, salt and pepper. Stir and taste. Allow to sit for at least one hour and up to 3 days before serving. Taste again before serving.