Chef Laura’s Dairy Gourmet Seder

Ever wonder what a chef who has done it all will be cooking up for her Pesach Seder, while still keeping things new and modern? 

Look no further- I’m sharing my fresh take with a vegetarian-inspired menu that can be cooked up all year round, anytime, anyplace.

CARPACCIO PLATTER

I do love gefilte fish and will save that for later in the holiday. My Seder first course is a riot of color and texture with zero cooking! Thinly sliced baby carrots, beets, radishes, and spring onions, arranged on a platter with sushi-quality tuna. Baby lettuces and edible flower petals garnish (go ahead and pull them apart-serve it with attitude!) with veggies and fish. No vinaigrette needed, just a glug of gorgeous evoo, a sprinkle of black salt, and freshly grated horseradish for a punch. It’s spring on a platter, baby! 

POTATO CRUSTED HALIBUT

DON’T PLOTZ! Yes, there are a lot of components here! But, each one is easy and can be done ahead of time. No last-minute breakouts, and you will be a rockstar with this VIP menu.

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My kids will tell you that my garnishes have garnishes. It is true! But simple foods become stunners with some added touches. And, remember, you are taking the time for your friends and family. They deserve it!

VEGETABLE SHEPARD’S PIE

Up until this point, you did not know that my Seder was dairy! This year, I am mixing it up a bit and will be eating mostly fish and dairy. Every other year I prepare a glorious meat meal for the Seder and for the entire holiday, and this year, I am doing something different. Join me!

WHITE CHOCOLATE FLAN

Making desserts for Passover is challenging to say the least. I went dairy this year and I will have my cream and butter. The proof is in the pudding and this baked pudding/custard is delicious, festive, and made with ZERO ersatz.

What are you making for seder?