Jeff’s grandmother Alice Solomon used to make gefilte fish from the fresh northern pike that Jeff’s grandfather Lester would catch in the lake outside their summer cabin in Wisconsin. Alice’s gefilte fish bore little resemblance to the store-bought gefilte fish dumplings typically seen at Passover, but they did resemble the light-textured fish quenelles—or fish dumplings— we have often enjoyed in France. Which is how we came up with this recipe!
Don’t wait for Passover to enjoy them. They make a wonderful year-round first course or main course. Leftovers are great for lunch too. A hint of ginger, fennel, and coriander adds a subtle, exotic touch. (Horseradish is not recommended.) These quenelles can be served chilled or at room temperature.
For best results, prepare these pink-hued salmon dumplings a day in advance and let them soak, refrigerated, in their broth. They can be plated in minutes.