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POACHED SALMON WITH
YOGURT-DILL SAUCE

Court bouillon for poaching:
1 tsp. sea salt
12 peppercorns
1 celery stalk
1 carrot, cut into diagonal slices
1 small or Y2 large onion, cut into
thick slices
1 cup dry white wine
water
Salmon:
1 whole salmon fillet (about 2-3
lbs.), boneless and skinless, or 8
(2-inch-wide) portions (about 2
lbs.) center-cut skinned salmon
fillet
fresh dill sprigs (garnish)
1 lemon, cut into 10 wedges (gar-
nish)
Sauce:
2 cups plain yogurt (regular or
Greek-style) or sour cream
1 tsp. minced garlic
'A cup fresh chopped dill or 1
Tbsp. dried dill
2 cups chopped, seeded cucum-
ber, peeled or unpeeled
salt and pepper to taste

Poach the salmon: Combine all the
court bouillon ingredients in a fish
poacher or large deep metal pan. Add
the wine and enough water to equal
21/2 inches of liquid.
Place the pan over 2 burners, and
turn the heat to high. Bring the liquid

GOAT CHEESE SHMEAR
1 cup (about 5 oz.) soft goat
cheese, such as Chevre, softened
2 Tbsp. fresh minced chives or
scallions
1 Tbsp. honey
1 Tbsp. chopped fresh thyme
2 tsp. grated lemon or orange
zest
1 tsp. minced garlic

CHALLAH CINNAMON
BREAD PUDDING
8 large eggs
31/2 cups milk
1 cup sugar
11/2 tsp. ground cinnamon
2 tsp. vanilla extract
1 lb. loaf of challah (crusts need
not be removed), cut into 1-inch
pieces (unsliced works best)
3 Tbsp. melted butter
1 cup golden raisins, dried cher-
ries, dried cranberries, chopped
dried apricots or chocolate chips

to a boil, reduce heat to simmer and
cook the liquid for about 20 minutes.
Carefully place the whole salmon fil-
let in the liquid, adding more water,
if needed, to cover the fish. Cover
the pan with a baking sheet. Cook
the fish for 10-12 minutes, until just
cooked through (do not overcook).
Remove the fish with 2 spatulas to
a serving platter (or, allow the fish
to cool in the water, and slide both
hands under the fish to remove to
serving platter). Cover, and chill until
ready to serve.
Alternately: Spray a large deep skil-
let or Dutch oven with nonstick cook-
ing spray. Add the salt, peppercorns,
wine, celery (chopped), carrot and
onion to the pan. Arrange the salmon
portions in the skillet, and add wine
and enough water to just cover the
fish. Bring the liquid to a boil over
high heat, reduce heat to simmer and
cook the salmon for 5 minutes more.
Transfer the salmon to a glass or
ceramic dish, cover with plastic wrap
and chill until ready to serve, up to a
day ahead.
Make the sauce: Combine all ingre-
dients in a medium bowl, and stir
well. Cover, and chill up to 2 days
ahead.
To serve: Season the fish lightly
with salt and pepper, and garnish
with the fresh dill and lemon wedges.
Makes 8 or more servings, depend-
ing on the weight of the salmon.

Have a Happy & Healthy New Year!

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Fresh Express Salad

RED LEAF MIX • 5 OZ.,
SWEET & CRUNCHY • 5 OZ.,
SPINACH & ARUGULA • 6 OZ.

Manischewitz
Matzo Ball &
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4.5 OZ.

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2.79ib.

Spartan

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Combine all ingredients in a
medium bowl, and use an electric
mixer to mix until creamy. Transfer
to a serving dish, and serve at room
temperature.
Makes 8 servings.

Brede Horseradish

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Manischewitz
Wine

750 ML

1.39 }

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Manischewitz

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5 OZ.

Mogen David
Wine

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Matzo Ball Mix

Preheat oven to 350 degrees.
Spray a large glass or ceramic bak-
ing dish (9- x13-inches or equiva-
lent) with nonstick cooking spray.
Set aside.
Whisk the eggs well in a large
bowl. Add remaining ingredients,
and stir well to combine. Let sit for
30 minutes before transferring the
mixture to the prepared baking dish
and baking for 50-60 minutes until
the pudding is golden, puffy and
just set. Serve hot, warm or at room
temperature.
Makes 12 or more servings.

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750 ML

Not all items available at all stores.

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All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

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August 29 • 2013

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