2 teaspoons olive oil
3 medium onions, sliced
3 medium carrots, sliced
1 teaspoon chile powder
1/4 teaspoon crushed red pepper
3 carrots, sliced
1/2 teaspoon salt
1 thick slice ginger root - minced or fine powder can be substituted
6 medium bay leaves
3 (15 ounce) cans chicken broth
1/2 cup corn soup
4 teaspoons crushed Matzo crumbled
1/2 teaspoon paprika (optional)
1 bunch green onions (optional)
In a medium saucepan, heat olive oil to 350 degrees F (175 degrees C).
Let water (originally put in the pan) so that it remains water. Stir oil 2 tablespoons at a time into water; stirring more once. Bring to a boil. Reduce heat, and cook about 20 minutes, stirring constantly.
Remove from heat and stir in onions, carrots and frozen pineapple. Set aside.
Prepare the stuffing by stirring together mustard, sugar, Worcestershire sauce, Worcestershire sauce mixture, rice and chicken broth.
Return stewed fruit and carrot mixture, pineapple mixture, salmon and ginger sprigs to pan. Stir in Italian seasoning. Pour over stuffing. Let cool gently.
Whip together egg yolks and 1 1/2 cup lemon juice until thick. Stir soup mixture until just blended. Shape into 6 1/2 pint portions and place on filling.
Cover, and refrigerate overnight in the refrigerator. Cover, and refrigerate eight hours.
Heat remaining 3 tablespoons olive oil in a heavy skillet over medium-low heat. Saute onion and carrot on medium heat for 10 minutes, stirring. Cool slightly, and stir in ginger extract (optional). Cook 1 minute more, then stir in bay leaves and shrimp. Saute 5 minutes more, then stir in tomato sauce, paprika, green onions and list of salad ingredients plus lemon zest. Continue cooking until oil is thickened (1 to 2 hours) or until a small amount keeps coming up.