Salmon Gefilte Fish

  

Need a Cuisinart/Food Processor

As served at the MLJC Passover Seder

(Recipe adapted from Fast & Festive Meals for the Jewish Holidays)

Servings: 16 (generous)  Prep: 20 minutes     Bake: 1 hr

Advance Prep: May be refrigerated for 2 days or frozen (60 days).  If freezing, defrost in refrigerator.

Ingredients:

2 medium onions, peeled & cut into chunks

5 large carrots, peeled & cut into 1-in pieces

2 stalks celery, cut into 1-in pieces

1 cup parsley springs

1 lb salmon fillets – skinned, cut into 2-in pieces

2 lbs white fish fillets – cut into 2-in pieces**

3 large eggs

½ cup vegetable oil

¼ cup (or less) sugar

2 tsp salt (or less)

2 tsp fresh coarse grind black pepper

*For garnish:  lettuce leaves, carrot curls/sticks & horseradish

**Any firm, fresh white fish will do (cod, sole, carp, red snapper – I prefer cod or sole)

***Recipe can be doubled but only if you have a large food processor.

  

Pre-heat oven to 350*

  

• In food process with metal blade, process onions until minced.

• Remove onions to a very large bowl.

• Process, carrots, celery & parsley until ground.

• Remove veggies to same large bowl.

• Process salmon until ground.

• With motor running, add white fish chunks through feed tube, 1 piece at a time until ground.

• Add fish to same large bowl.

• Process eggs, oil, sugar salt & pepper in processor & mix until very well blended.

• Add to large bowl & mix all ingredients together by hand (wear disposable gloves).

• Transfer mixture to ungreased 9/13 glass baking dish.  Bake, uncovered for 1 hr, or until firm to touch.  Top may turn golden brown.  Remove from oven & cool.

  

Cut into squares or slices, place on lettuce leaves, add garnish & serve chilled or at room temperature.

 

Enjoy!

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