3. Process the carrots, celery, and parsley until ground. Add to the onions.
4. Process about two-thirds of the salmon, adding 1 piece at a time through the feed tube, until ground. Add the processed salmon to the onion mixture.
5. Process the remaining salmon, adding it through the feed tube. Then add the eggs, oil, sugar, salt, and pepper and process until well blended. Add this mixture to the onion-salmon mixture and combine well.
6. Divide the salmon mixture evenly among the prepared muffin cups. Bake until the top feels set when touched, 25 to 30 minutes. Let the fish cool in the muffin cups, then unmold and place on a bed or greens surrounded with thinly sliced cucumber, a few grape tomatoes, and horseradish. (If the "muffins" are prepared ahead, remove them from the refrigerator about 30 minutes before serving.)
From The Perfect Passover Cookbook by Judy Bart Kancigor (Workman Short, 2011, available as a downloadable e-book, excerpted from Cooking Jewish)
Per Serving: 181 calories, 14 grams protein, 4 grams carbohydrates, 3 grams sugar, 12 grams fat, 62 grams cholesterol, 244 milligrams sodium, 1 gram dietary fiber