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

1 radish, finely chopped

Zest of 1/2 lime

1 teaspoon lime juice, from zested lime

1 tablespoon avocado oil

1 ripe avocado, cut into 1/2-inch (12-mm) cubes

1 basil leaf, cut into ribbons, about 1 tablespoon

1 or 2 tablespoons micro greens, for garnish (optional)

1. Slice the salmon into 1/2-inch (12-mm) cubes. Place them in a large bowl. Add the scallions, radish, and lime zest and mix. Cover the mixture and refrigerate until just before serving.

2. When you're ready to serve the tartare, add the lime juice, avocado oil, avocado cubes and basil, and mix well. Garnish with a sprinkle of micro greens, if you like.

Tzimmis Puree

Serves 10 to 12

1 tablespoon sunflower or safflower oil

1 medium onion, cut into 1-inch (2.5-cm) pieces

2 cloves garlic, chopped

2 pounds (1 kg) sweet potatoes, peeled and cut into 1-inch (2.5-cm) cubes

4 carrots, peeled and cut into 1-inch (2.5-cm) chunks

1 cup (200g) dried apricots

1/2 teaspoon orange zest (from 1 orange)

1 cinnamon stick

2 cups (480ml) water

Salt and black pepper to taste

1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook them for 3 to 5 minutes, or until translucent and just starting to color. Add the garlic and cook for another 2 minutes.

2. Add the sweet potatoes, carrots, apricots, orange zest, cinnamon stick and water, and bring to a boil. Stir the mixture, cover it, and cook for 20 to 25 minutes, or until the carrots and sweet potatoes are soft. Let the mixture cool for 10 minutes, covered.

3. Remove the cinnamon stick and use an immersion blender to puree the mixture until it is smooth, or transfer it to a food processor. Taste the tzimmis and add salt and pepper if desired.

Art courtesy "The Healthy Jewish Kitchen, Paula Shoyer" (Sterling Square Publishers, 2017). Bill Milne, principal photographer.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)