When Jews gather around the table for Passover seder, the ritual meal commemorated this year on March 30 and 31, many will begin the feast with an oval-shaped appetizer, often mounted on a single leaf of lettuce and crowned with a boiled carrot medallion on top.
Meet gefilte fish, a culinary connection to the shtetls, or ancestral towns of many Jews of Eastern European origin.
To mask its usual blandness (and, some would say, gastronomic sadness), Jews will often add grated horseradish, or horseradish mixed with beets, to make it more palatable. Before passing the platter, here's what you need to know about this much-maligned food that is making — slowly — a gourmet comeback. Let us 'Splain …
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