Ingredients

  • 3 (22 oz. each) frozen gefilte fish loaves, defrosted in their wrappers in the refrigerator shopping list
  • 1 small can (213 g) red salmon, well-drained shopping list
  • 1/4 cup chopped fresh dill shopping list
  • =================================== shopping list
  • In traditional recipes for gefilte fish, the fish is first deboned, often while still at the market. Next, the fish is ground together with eggs, onions and flour, matzoh meal or challah, and then stuffed into the skin of the deboned fish, giving it the name gefilte (filled or stuffed, compare the German gefüllte). The whole stuffed fish is then poached with carrots and onions. When prepared this way, it is usually served in slices. This form of preparation eliminated the need for picking fish bones at the table and stretched the fish further, so that even poor families could enjoy fish on the Sabbath. shopping list
  • Sometimes, gefilte fish are found in patty form. The ground fish mixture is shaped into balls or oval patties and poached in a fish stock made from the head and bones of the fish. The poached balls are usually chilled and served with or without the jelled broth, accompanied by a horseradish-vinegar sauce known as chrain (either the red variety, flavored with beets, or plain white chrain, which has a sharper taste). shopping list

How to make it

  • Preheat oven to 350. Spray 3 loaf pans (9x5 inches each) with nonstick spray.
  • First Layer: Unwrap one loaf of gefilte fish and divide the mixture evenly between 3 loaf pans; spread evenly.
  • Second Layer: Unwrap second loaf and put it in the food processor with drained salmon. Process on the steel blade until combined. Divide mixture and spread evenly in loaf pans to make a second layer.
  • Third Layer: Process dill in the food processor until minced. Unwrap the third loaf and add to the processor bowl; process until combined. Divide mixture and spread evenly in loaf pans to make a third layer. Cover well with aluminum foil.
  • Bake covered at 350 approximately 1 hour. Yield: 3 loaves (6 to 8 servings each).

Reviews & Comments 2

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    " It was excellent "
    mmmmgood ate it and said...
    e for effort. Nice to see different ethnic recipes.deserves a 5
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  • sharyl4 6 years ago
    Nice pic, but what is Gefilte???
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