This recipe is a variation of the traditional gefilte fish served during Passover. Since so many people enjoy eating salmon for its wonderful flavor and healthful benefits, I decided to tweak a gefilte fish recipe my friend Stacy shared with me many years ago and created a "Salmon Flan".
Directions
- Preheat oven to 325°F (165°C).
- Butter an 8–10 cup bundt pan.
- Sauté the onions in the olive oil until transparent. Set aside to cool.
- Put a small amount of salmon at a time into a food processor and pulse about 10 times, until ground into small chunks. Do not purée!
- Place the salmon in a large mixing bowl.
- With a hand mixer on low, mix the eggs, water, matzoh meal, onions and lemon juice into the salmon until thoroughly combined.
- Stir in the chopped dill, salt and pepper by hand.
- Pour the mixture into the bundt pan, smooth the top and cover with aluminum foil.
- Set the pan in a baking pan water bath (the water should reach 1/3 to 1/2 of the way up the bundt pan).
- Bake for 50 minutes covered. Uncover and bake for an additional 5–10 minutes. Any liquid on top can be soaked up with cheesecloth.
- Cool. Run a knife around the perimeter to loosen. Invert onto a flat plate.
- Cut into pieces and garnish with dill, lemon wedges and white and red horseradish.
℞ M.D. Notes
- Salmon is a good source of vitamin D.
- Salmon is an omega-3-rich food, which is associated with healthful benefits.
- Traditional gefilte fish is made from white fish, pike and carp.
- For an even smoother flan consistency, pulse the salmon and onions in the food processor to a fine texture, then mix in the eggs, matzoh meal, water, lemon juice, dill, salt and pepper. Play with the texture to create a flan that is perfect for you!