Speckled with diced carrots, red onions and chunks of salmon, Passover Salmon Ring is truly a gourmet version of the traditional holiday gefilte fish!
This is a recipe that turns a low-key Passover staple like gefilte fish into a delicate and flavorful Seder showpiece. I honestly think that this recipe is actually easier than making the traditional fish patties, and is infinitely more pretty!
It does take a few extra steps, like par-cooking some diced carrots, but once it’s in the mold, your work is done. Baking the Passover Salmon Ring in a bain-marie ensures the delicate fish mixture cooks gently in it’s water bath.
Before we get to the recipe, let’s check out these fabulous Passover Seder Printables I’ve created especially for your holiday table!
I just love to have a “theme” when I give a party in my home. When inviting friends and family for a Passover Seder, it seems fitting to do the same. This year I chose a “desert” theme with pyramids and camels on a “matzah” background. How cute is that?
I’ll tell you how to get your own set of Passover Printables a little later in this post!
First, let’s start by talking about the kinds of fish you can use for your Passover Salmon Ring.
Of course, it’s got plenty of fresh salmon, both in the base, and chunks sprinkled between layers.
But you need to balance it with another flavorful type to make a truly great gefilte fish!
Here’s some suggestions, depending on your preferences and what’s fresh at the fish monger that day:
In this Passover Salmon Ring I added fresh flounder fillets, because that was what was freshest. It’s all about fresh with fish!
My Passover Salmon Ring is a lovely circular fish terrine that’s studded with par-cooked diced carrots and red onions. The results are nothing less than spectacular when paired with my ruby red Beet Horseradish Relish!
Have your fish monger grind your fillets for you if you wish, or you can do it at home by pulsing a few times in a food processor. Just make sure you use short bursts, as you don’t want to totally puree the fish at this stage.
If you opt to have your store grind your fish, make sure you take home at least 8 ounces of salmon to be cut into chunks. You can see in the image above, the chunks are sprinkled into the center of the mold between two layers of the fish mixture.
After beating the seasoned fish mixture for 5 minutes in a stand up mixer, you’ll add the diced carrots, red onions and dill. A quick stir to integrate the “add-ins”, and it’s ready to go into the mold.
At this point the Passover Salmon Ring needs to chill for at least a few hours before it’s served.
But of course, for Passover, you’ll want to do what I always do. Make it the day before and let it chill overnight in the refrigerator. I like to platter the mold and do just a few last minute garnishes just before serving.
NAN’S TIP: IN THE IMAGE ABOVE, YOU CAN SEE A LAYER OF SALMON AROUND THE EDGES OF THE MOLD. IF YOU PLACE SOME CHUNKS AGAINST THE SIDE OF THE PAN, THEY’LL BECOME A LOVELY “PINK” LAYER IN YOUR TERRINE.
And this is what I recommend you serve with your Passover Salmon Mold. Gourmet gefilte fish deserves a condiment that’s as flavorful, and just as pretty!
Beet Horseradish Relish is a delightful combination of tangy beets and red onions with a balsamic and horseradish laced sauce.
Passover Salmon Ring is perfection when served with Beet Horseradish Relish. The pairing makes it an extra special Seder holiday dish!
While this is an extremely simple recipe that comes together in a snap, you do, however need to take the time to roast the beets.
But I don’t look at that as a disadvantage, after all, the time is completely “hands off”, and I can come and go as I please! I usually plan to have them share the oven with another dish, or at least roast them off while I’m engaged in another task.
CLICK HERE TO GET THE RECIPE FOR: BEET HORSERADISH RELISH
I hope you try these fabulous recipes for Passover Salmon Ring and Beet Horseradish Relish for your Seder this year.
Let me know what you think and show us all some of your great pics over at THE FAB LIFE FACEBOOK GROUP. All of us gals in the group would love to see them!
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SALMON RING CAN BE MADE UP TO 24 HOURS BEFORE SERVING TIME.
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.