Gefilte Fish, Salmon - pareve

Posted by : Karen Selwyn

Serves 16

2 medium onions, peeled and cut into chunks
5 carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup parsley sprigs
1 pound salmon fillets, skinned and cut into 2-inch pieces
2 pounds white fish fillets, (e.g.cod, sole, carp or red snapper), 
  cut into 2-inch pieces
3 large eggs 
1/2 cup vegetable oil
1/4 cup sugar OR to taste
2 teaspoons salt OR to taste
2 teaspoons freshly ground black pepper

Lettuce leaves, cooked carrot slices and horseradish, for serving

Place rack in center of oven and preheat to 350 degrees.

To make fish: In food processor with metal blade, process onions until
minced. Remove to a very large bowl. Process carrots, celery and parsley
until ground. Add to onions. Process salmon until ground. With motor
running, add white fish through feed tube, 1 piece at a time, until
ground. Add to vegetables. Add eggs, oil, sugar, salt and pepper to

processor and mix until well-blended. Add to fish mixture and mix with
hands or a spoon until thoroughly combined.

To bake: Transfer mixture to an ungreased 9-by-13-inch glass baking
dish. Bake, uncovered, for 1 hour or until firm to the touch. Remove
from oven and cool. (Fish may be refrigerated up to 2 days or frozen.
Defrost in refrigerator.)

To serve: Cut into squares and place on lettuce leaves. Garnish with
carrot slices and serve with horseradish, if desired. Serve chilled or
at room temperature.

                 Marlene Sorosky

Current source:  PALM BEACH JEWISH TIMES 9/26/97

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