Passover is the annual holiday that commemorates the Jews' exodus from slavery in Egypt. It goes on for eight days, and certain dishes like any leavened bread or pastry are forbidden. The main event is called the Seder and is celebrated with family and friends gathering around the table and reading the Haggadah that tells the story of the Israelites' liberation from Egypt.

I am all about tradition and truly love the dishes that most of us associate with the Passover meal: chicken soup with matzo balls, gefilte fish, chicken or brisket with a sweet fruit and a vegetable dish called tzimmis, to name a few. But sometimes I like to shake it up a little with variations.

In her book, "The Healthy Jewish Kitchen" (Sterling Epicure, 2017), author Paula Shoyer presents dishes that are healthy and both steeped in tradition as well as some with modern twists. I have included two of her dishes that will add conversation and delight to your Passover table.

Won't your guests and family be surprised when they bite into fresh salmon and avocado tartare instead of the heavier gefilte fish? I know in my house I have few takers for this classic beginning to the Seder meal. So I am excited to shake it up with this modern adaptation of gefilte fish. Author Shoyer assures us that "this tartare is infinitely easier to prepare and can be doubled and tripled for a crowd." Make sure you select salmon as fresh as possible for this recipe. And it's really good on matzo.

Whatever you are serving for your main course this tzimmis puree (tzimmis being Yiddish for "a big fuss") will be a welcome accompaniment. This colorful, fragrant and sweet vegetable stew is an Ashkenazi staple. A mix of sweet potatoes, carrots, dried fruit and cinnamon is baked in a casserole and then served as is. This variation takes that idea and then purees it for a French presentation and a surprising twist on the classic.

Try one or both of these for your Seder this year and see if these dishes become a tradition.

Salmon and Avocado Tartar

Serves 8 (1/3 cup servings)

1 pound (450g) of the freshest salmon or sashimi you can buy

3 scallions, ends trimmed, sliced

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