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Salmon Gefilte Fish
Ave. Rating is 2 (1 ratings) Add Your Comments and Ratings

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This variation on gefilte fish uses salmon in place of whitefish and pike and the smoked salmon gives it a nice full flavor.

Serves: 8

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Ashkenazi Parve Entree

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1/3 cup water
3 tbsp olive oil
2 eggs
1/3 cup matzo meal
1 1/2 tsp salt
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 leeks, white part only, rinsed and finely chopped
1 1/4 lbs salmon fillet, diced
1/4 lb smoked salmon, diced
1 lemon juiced
2 tbs. prepared white horseradish
8 cups fish stock
3/4 cup mayonnaise
1/4 cup fresh parsley, chopped finely


  1. Mix mayonnaise and parsley and set aside until serving.
  2. Bring the 1/3 cup water and 2 tbs. oil to a boil in a small saucepan.
  3. Remove from heat and add matzo meal and whisk until smooth.
  4. Return to heat and cook, stirring for about a minute.
  5. Remove from heat again and beat in eggs, add 1/3 tsp salt and set aside.
  6. Heat remaining oil in a skillet over low heat
  7. Sauté onion, carrot and leeks in remaining oil over low heat, until soft
  8. Place sautéed vegetables, salmon and smoked salmon in a food processor until finely ground.
  9. Add egg and matzo meal mixture and continue grinding until smooth
  10. Stir in lemon juice and horseradish and season with salt.
  11. In a large saucepan, bring the stock to a simmer.
  12. Wet your fingers (to avoid sticking) to form the fish mixture into slightly flattened balls.
  13. Gently place them into fish stock and poach for 20 minutes.
  14. Drain, refrigerate and serve cold, with mayo and parsley

Reader Comments

Retta says...
Rating is 2

No more s***. All posts of this quatily from now on
May 16, 2016 (report abuse)



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