Salmon Gefilte Fish

Line 2 baking sheets with plastic wrap. Cut salmon into 1-inch pieces. Working in batches, grind salmon finely in food processor, occasionally scraping sides. Transfer fish to large bowl.

To the processor, add 3 onions, 1 1/2 tablespoons salt, and pepper. Using on/off turns, finely chop onions. Add onion mixture, matzo meal and eggs to fish. Stir gently until well blended.

Using moistened hands and working with 1/4 cupful at a time, shape fish mixture into oval dumplings, each about 2 1/2 inches long and 1 1/2 inches wide. Arrange dumplings on prepared sheets. Cover and chill while preparing stock.

Place salmon head, skin and bones in large pot. Add cold water, chopped carrots, sugar, remaining 3 onions and remaining 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium, cover pot and simmer for 20 minutes.

Using slotted spoon, remove all solids from stock, and discard. Bring stock back to simmer over medium heat.

Gently drop half of dumplings into stock. Cover pot. Simmer until dumplings are tender and cooked through, about 30 minutes.

Using slotted spoon, transfer dumplings to large casserole dish. Repeat process with remaining dumplings, using another casserole dish. Strain stock over dumplings. Refrigerate until cold, about 3 hours (This can be made up to 5 days ahead; keep well covered).

Serve with horseradish dill sauce (below) and, if desired, garnish with sliced carrots and radishes.

For Sauce: Combine ingredients in large bowl. Stir to blend well. Season to taste with salt and pepper.

Can be made up to 5 days ahead. Cover and refrigerate.