Salmon Gefilte Fish
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ⅓cup water
- 3tablespoons olive oil
- ⅓cup Passover matzoh cake meal
- 2eggs
- 1½teaspoons kosher salt or to taste
- 1medium onion, finely chopped
- 1carrot, peeled and finely chopped
- 2leeks, white part only, finely chopped
- 1¼pounds salmon fillets, diced ¼ pound smoked salmon, diced
- Juice of 1 lemon
- 2tablespoons prepared white horseradish
- Fish stock (see first recipe), water or water and white wine to make about 8 cups
- ¾cup mayonnaise seasoned with ¼ cup minced parsley
Nutritional analysis per serving (8 servings)
366 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 12 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 21 grams protein; 1007 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add ½ teaspoon salt, and set aside.
- Step 2
Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
- Step 3
Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
- Step 4
Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2½ inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
- Step 5
Serve with the mayonnaise.
Private Notes
Comments
I make this every year - with more horseradish than is called for - and I've made so many gefilte fish converts it's amazing. Everyone who likes fish at all, likes this. No need for the mayo.
Made this over the weekend for Passover- it was good but needed more structure and flavor. I added the zest of the lemon to the mixture which was nice as well as more salt and about a tsp of sugar. Simmered in fish stock, wine, and water- it was very fragile. This recipe makes a lot- probably 18-20- and I only needed 8 so I made two and a half batches, experimenting in between. The final batch had an extra egg and 1/4 c. extra matzoh meal. Refrigerated the mix overnight as well to firm up.
To follow up: these sat for a day in the fridge and the result was really delicious, the best-tasting gefilte fish I have ever had. But still super-fragile.
I made a test batch of these before I served them for Passover. I followed all the directions, with fresh matzo meal. I refrigeratored overnight to firm up and poached them in fish stock for 20 minutes. They tasted just ok, and I had added dill to the mix, and some extra salt. The biggest problem was the texture. They were not a fish texture, but a paste-like texture, and felt that way in my mouth. Not pleasant. Maybe the “egg mixture” was wrong?
I make these every year and they are fragile—and delicious. Make sure the water is simmering well and keep it simmering so the discs keep their shape. I use a bit more horseradish and smoked salmon. This easily makes enough for 12-14 appetizer portions. Also, it is time consuming so I always make these a day or two ahead of the seder. No way I can remove these from the menu.
Great recipe. We also make it every year, but you need to double or even triple the amount of cake meal in order for the mixture to form and stay formed while being poached. Still will be fragile, so handle with care until after chilling. We've also used finely ground almond meal in a pinch.
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