Salmon Gefilte Fish

Name: Salmon Gefilte Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Jewish
Ingredients: 2 teaspoons freshly ground black pepper; 1 Tbsp black peppercorns; 2 larges carrots, cut into 1-in. pieces; 2 stalks celery, cut into 1-in. pieces; 3 fish or chicken bouillon cubes; 6 servings Dill pickle spears; 2 larges eggs; 1 Tbsp chopped fresh dill; 59 milliliters prepared horseradish; 79 milliliters matzo meal; 1 large onion, quartered; 1 medium onion, coarsely chopped; 1 quart mixed salad greens, rinsed, dried, and chilled to crisp; 340 grams boned and skinned salmon, cut into 1-in. chunks (see Notes); 1 teaspoons salt; 6 servings Salt to taste; 177 milliliters sour cream; 340 grams boned and skinned white-flesh fish such as lingcod or rockfish, cut into 1-in. chunks

The recipe Salmon Gefilte Fish is ready in around 45 minutes and is definitely an amazing pescatarian option for lovers of Jewish food. This recipe serves 6. One portion of this dish contains about 27g of protein, 12g of fat, and a total of 285 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. A mixture of matzo meal, salt, horseradish, and a handful of other ingredients are all it takes to make this recipe so delicious. Only a few people really liked this hor d'oeuvre.

Instructions

For broth, in a 5- to 6-qt. pan, combine onion, carrots, celery, peppercorns, 2 qt. water, and bouillon cubes. Bring to a boil over high heat, cover, reduce heat, and simmer until vegetables are very soft, about 45 minutes.

Ingredients you will need

Bouillon Cube

Peppercorns

Vegetable

Carrot

Celery

Broth

Onion

Water

Equipment you will use

Frying Pan

Pour broth through a colander into a bowl. Discard seasonings and return broth to pan. Set aside.

Ingredients you will need

Seasoning

Broth

Equipment you will use

Colander

Bowl

Frying Pan

For gefilte fish, pulse half of salmon and lingcod at a time in a food processor until finely chopped; do not pure.

Ingredients you will need

Salmon

Fish

Equipment you will use

Food Processor

Scrape into a large bowl. Whirl onion in processor until smoothly pured and add to fish with eggs, 1/3 cup matzo meal, pepper, and salt; stir until blended.

Ingredients you will need

Matzo Meal

Pepper

Onion

Egg

Fish

Salt

Equipment you will use

Bowl

Mixture should be just firm enough to hold its shape when formed into a ball with your hands. If too soft, stir in 2 to 3 tbsp. more matzo meal.

Ingredients you will need

Matzo Meal

With your hands, pat fish mixture, 2 tbsp. at a time, into smooth balls and set slightly apart on a plate. Rinse hands frequently in cool water to prevent sticking.

Ingredients you will need

Water

Fish

Bring broth in pan to a boil over high heat; adjust heat to simmer.

Ingredients you will need

Broth

Equipment you will use

Frying Pan

Add enough fish balls to pan to make a single layer without crowding. Simmer, uncovered, until balls are opaque when cut in center, about 10 minutes.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Lift gefilte fish from pan with a slotted spoon and drain on paper towels, draping fish with foil if you'll be serving it warm (see Notes). Repeat to cook remaining fish.

Ingredients you will need

Fish

Equipment you will use

Slotted Spoon

Paper Towels

Aluminum Foil

Frying Pan

For horseradish sauce, in a bowl, combine sour cream, horseradish, and dill.

Ingredients you will need

Horseradish Sauce

Horseradish

Sour Cream

Dill

Equipment you will use

Bowl

Arrange salad greens on individual plates or a platter.

Ingredients you will need

Greens

Lay fish on greens and accompany with pickles, horseradish sauce, and salt to taste.

Ingredients you will need

Horseradish Sauce

Pickles

Greens

Fish

Salt

Equipment

Ingredients

Servings:

2teaspoons

freshly ground black pepper 1Tbsp

black peppercorns 2larges

carrots, cut into 1-in. pieces 2stalks

celery, cut into 1-in. pieces 3

fish or chicken bouillon cubes 6servings

Dill pickle spears 2larges

eggs 1Tbsp

chopped fresh dill 59milliliters

prepared horseradish 79milliliters

matzo meal 1large

onion, quartered 1medium

onion, coarsely chopped 1quart

mixed salad greens, rinsed, dried, and chilled to crisp 340grams

boned and skinned salmon, cut into 1-in. chunks (see Notes)1teaspoons

salt 6servings

Salt to taste 177milliliters

sour cream 340grams

boned and skinned white-flesh fish such as lingcod or rockfish, cut into 1-in. chunks

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.