Denise says:

At Pesach we tend to make special recipes for this time of the year even though they can be enjoyed at any time. Boiled fish balls are a popular recipe and I thought that I would ring the changes and instead making them with a mixture of white fish, I have used fresh salmon with ginger. It is a delicious combination flavoured with spring onions and fresh dill. They can be eaten hot, warm or cold and so will not spoil if made in advance or if left in warm water while the Seder service seems to have gone on a little longer than anticipated. You can vary the size from cocktail to larger main course portions however I recommend that when cooking keep to one size so that they all complete cooking at the same time.
In addition they are extremely healthy, as there is no added fat and very low in cholesterol; only egg white is used to combine the mixture.

I like to serve them with chrain, beetroot relish or mayonnaise with salad or hot with vegetables.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 6 people

Ingredients:

900g fresh salmon – skinned and cubed
2 cm/ 1 inch fresh ginger root – peeled and finely chopped
2 tablespoons fresh dill – or use parsley, chives or coriander if preferred or more available
5 spring onions – peeled and trimmed
2 egg whites
Sea salt and freshly ground black pepper

Fish Stock
1 bay leaf
2 peppercorns
500ml water – or enough to cover the fish
2 teaspoons salt

Garnish
2 lemons – cut into slices

Method

1)Place the salmon, ginger, dill and spring onions in the food processor. Whizz until smooth. Season very well as they need plenty of flavour; the addition of egg white weakens the seasoning.
2)While the food processor is running, slowly add the egg white. Remove the mixture and place in a dish.
3)With wet hands take 1- 2 tablespoons of mixture; size according to preference and roll into balls.
4)Place all the stock ingredients in to a large deep saucepan. Bring to the boil and reduce the heat so that it is simmering.
5)Carefully drop the fish balls into the simmering stock, cover the pan with a lid and cook for about 5 minutes. They are cooked when they rise to the surface.
6)Using a slotted spoon remove and transfer to a serving plate.

To serve the stylish way: Garnish with sprigs of fresh dill and slices of lemon.
Tagged in: Ashkenazi, Dinner Party, Pesach, Salmon, Shabbat