RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Gefilte Fish, Salmon - pareve
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. Original source: FAST & FESTIVE MEALS FOR THE JEWISH HOLIDAYS Marlene Sorosky Current source: PALM BEACH JEWISH TIMES 9/26/97
