Fresh Salmon Gefilte Fish Recipes

SALMON GEFILTE FISH

Steps:

• 1. Fillet and debone all fish, reserving heads and bones. Grind fillets (see tips). 2. In a large stock pot, combine all stock ingredients along with reserved fish heads and bones. Bring to a boil and then let simmer for several hours, until reduced by one third. Strain and store for later use. 3. Roughly chop dill and parsley. 4. Place onion in the food processor and process until liquid in consistency. Add the herbs; pulse to combine. 5. In a large bowl, mix together the 3 types of fish. Add herb and onion mixture. 6. In a separate bowl, whisk together eggs and water; add to fish mixture. 7. Sprinkle in matzo meal and season with salt and pepper. 8. Bring strained stock back to a simmer. 9. With a wet hand, create small balls from the fish mixture. Drop them into stock. Wait for the balls to float to the surface and cook for 3 minutes (time recommended for a 1½-ounce ball). 10. Taste and season with lemon juice, salt, and pepper. 11. Serve with herb sauce and/or horseradish. Contributed by: Jenn Felmley

FRESH SALMON GEFILTE FISH

Steps:

• 1. In a food processor fitted with the sharp "S" blade, grind together the onions, garlic, carrots, scallion and parsley. Add in the eggs, pepper, salt and sugar and continue to blend it all together until it is completely pureed. 2. Place the raw ground salmon in a large mixing bowl and pour the pureed vegetable mixture into it. Beat it all together using an electric hand mixer for 10 minutes, until it turns lighter in color and thicker in texture. Refrigerate this "fish mish" for a few hours or overnight. 3. Boil up a large pot of water, together with: 1 onion 1 carrot, chopped 1/4 cup sugar 2 teaspoons salt 4. Bring broth ingredients to a rapid boil. With wet hands, form small patties or balls out of the fish mixture and drop them into the rapidly boiling water one at a time. 5. Cover the pot and reduce the flame to low. Allow the fish to cook together for 90 minutes. Remove to a flat, wide plastic container and refrigerate until use. Delicious, fluffy and truly a yom-tov treat. Serve with chrein and homemade mayo as usual!!

SALMON AND COD GEFILTE FISH

Steps:

• Heat oil in a large straight-sided skillet over medium. Add chopped onion and carrots; season with salt and cook, stirring occasionally, until very soft, about 10 minutes. Transfer mixture to a bowl; let cool.
• Return skillet to medium-high heat (do not wipe clean). Add remaining onion and carrot, celery, bay leaf, and peppercorns; toast until fragrant, about 2 minutes. Add 8 cups water, fish sauce, and 1 tablespoon salt; bring to a boil. Remove from heat. In a small bowl, combine 1/3 cup liquid and matzo meal. Cover skillet.
• Meanwhile, slice 1/2 pound salmon into 10 strips, each about 1 inch thick and 2 inches long. Place on a plate, season with salt, cover, and refrigerate. Chop remaining 1 pound salmon into 1-inch pieces. Place chopped salmon and cod in a food processor with chopped-onion mixture, matzo-meal mixture, mustard, sugar, and dill. Add 2 1/2 teaspoons salt and 1/2 teaspoon pepper; pulse until combined. In the bowl of a mixer fitted with the paddle attachment, beat eggs on medium speed until foamy, 1 minute. Add fish mixture; beat until fluffy, about 7 minutes. Cover and refrigerate 1 to 4 hours.
• Scoop fish mixture into 10 half-cup balls; transfer to a parchment-lined rimmed baking sheet. With dampened hands, press a salmon strip into each ball, then shape into an oval. Return liquid in skillet to a simmer. With a spoon, gently drop in fish ovals. Remove from heat; cover and let stand 15 minutes. Refrigerate overnight.
• Let stand at room temperature about 30 minutes. With a slotted spoon, gently remove gefilte fish. Serve over escarole with lemons, cucumbers, radishes, matzos, and sauces.

SALMON GEFILTE FISH

Steps:

• Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
• Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
• Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
• Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
• Serve with the mayonnaise.

SALMON GEFILTE FISH

Steps:

• Place all ingredients except parsley in medium sized covered pot and bring to a boil.
• After you bring water to a boil lower flame and continue cooking for fifteen minutes.
• Add Parsley.
• Turn fish over and continue cooking for another fifteen minutes.
• With cover on let fish cool down in the water.
• Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
• When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
• Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
• Enjoy!