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A Fresh Spring Passover Menu

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This modern Passover dinner takes its cues from the bright, fresh flavors of seasonal spring produce.

This Passover dinner for eight is inspired by the traditional elements–haroset, matzo ball soup, gefilte fish–but it takes its cues from the bright, fresh flavors of seasonal spring produce. It starts off with appetizer-size bites of haroset with a creamy tahini sauce for dipping, then moves on to salmon quenelles with a fresh herb salad and a matzo ball soup brightened with ribbons of rainbow carrot and asparagus. The main course is a roast leg of lamb rolled with a quinoa and pistachio filling, accompanied by crisp roasted potatoes (for extra flavor, try roasting them in duck fat). Dessert is simple but also inspired by spring: minty macaroons dipped in dark chocolate.

Menu Timeline

Up to three days ahead

  • Make the macaroons.
  • Make the matzo balls and broth for the soup.

Up to two days ahead

  • Make and poach the salmon quenelles.
  • Make the vinaigrette for the salmon quenelles.
  • Make the haroset mixture.
  • Make the dressing for the spring salad.
  • Blanch and refrigerate the peas for the spring salad.

One day ahead

  • Stuff and roll the lamb.

Four hours ahead

  • Take the lamb from the fridge and let it sit at room temperature.
  • Shape the haroset bites
  • Make the tahini sauce for the haroset bites.

Two hours ahead

  • Parboil the potatoes.
  • Begin roasting the lamb.
  • Prep the vegetables for the matzo ball soup.

One hour ahead

  • Assemble the salmon quenelle salad.

30 minutes ahead

  • When the lamb is finished cooking, raise the oven temperature and roast the potatoes.
  • Reheat the matzo balls and broth.

Just before serving

  • Add the vegetables and garnishes to the matzo ball soup.

The Menu


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