1
["1. Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the matzo cake meal. Whisk until smooth.", "", "2. Return to a medium heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time.", "", "3. Add 1/2 teaspoon salt, and set aside.", "", "4. Heat the remaining 1 tablesppoon oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.", "", "5. Place the onion, carrot and leeks in a food processor and pulse until all are cut into very small pieces.", "", "6. Add the fresh and smoked salmon and pulse until finely ground but be careful to not overprocess or else you'll liquify everything. Add the matzo cake meal/egg mixture to the fish, and process until smooth. It will be paste-like.", "", "7. Transfer to a mixing bowl and stir in the lemon juice and horseradish. Taste a little of the mixture and add salt if needed (the smoked salmon can be salty so taste before adding more salt).", "", "8. Bring the fish stock, water, or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Using two tablespoons dipped in water, form the fish mixture into ovals and slip them into the simmering liquid.", "", "9.Poach for 20 minutes. Drain on a rack or a sheet pan lined with paper towels.", "", "10.Refrigerate until cold."]
