Slow-Roasted Salmon with Green Herb Oil and Beet-Horseradish Relish

Preparation info
  • Yield: about


    Appetizer Servings
    • Difficulty


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