Name: Slow-Roasted Salmon with Green Herb Oil and Beet-Horseradish Relish
Yield: Yield: about 8 Appetizer Servings
Cuisine: United States
Ingredients: ½ cup grapeseed, avocado, or other flavorless oil; About 3 tablespoons jarred white horseradish; Salt; 3 tablespoons packed fresh flat-leaf parsley; ½ cup dill leaves or a mixture of dill and chives, plus additional dill leaves for garnish; Coarse salt and freshly ground black pepper; About 2 tablespoons balsamic vinegar; ¼ cup best-quality extra virgin olive oil; 3 tablespoons packed fresh dill; About ¼ cup extra virgin olive oil; 2 cups coarsely chopped red onions; Kosher salt and freshly ground black pepper; ¾ cup packed snipped fresh chives; About ¼ cup capers, rinsed and drained; 2 teaspoons smoked paprika; 2 pounds fresh salmon fillet, skin on, any pinbones removed with a tweezer; 1 teaspoon jarred white horseradish; 6 medium beets (about 1½ pounds, trimmed); ¼ cup packed snipped fresh dill

Preparation info

Yield: about
8
Appetizer Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This deconstructed, quick and simple stand-in for traditional gefilte fish with horseradish has all the familiar flavors but none of the heavy lifting of the original. It’s a fabulous splurge with wild salmon, but high-quality farm-raised salmon substitutes nicely.

Fresh salmon is cut into serving slices and very slowly roasted, emerging melt-in-the-mouth silky and perfectly cooked throughout. Keep this in your recipe files for an effortless first course or main dish throughout the