Salmon Gefilte Fish

Ingredients

• 22 ounces roll of salmon gefilte fish (use A&B when possible)
• 1/2 lemon (use organic if you can as you will be cooking this)
• 1 carrot
• 1 stalk celery
• 2 bay leaves
• 2 cups water
• 1 cup dry white wine
• 1 tablespoon black peppercorns
• 1/4 teaspoon thyme
• fresh parsley

Tartar Sauce

• 1/2 lemon, juice of
• 6 tablespoons mayonnaise
• 1 pinch garlic powder
• 1/2 teaspoon red wine vinegar
• 1/2 teaspoon dried dill

Directions

1. 1

   Place all ingredients except parsley in medium sized covered pot and bring to a boil.

2. 2

   After you bring water to a boil lower flame and continue cooking for fifteen minutes.

3. 3

   Add Parsley.

4. 4

   Turn fish over and continue cooking for another fifteen minutes.

5. 5

   With cover on let fish cool down in the water.

6. 6

   Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).

7. 7

   When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.

8. 8

   Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).

9. 9

   Enjoy!