FRESH SALMON GEFILTE FISH
Made with 100% salmon this gefilte fish is like non other, a great way to take advantage of a salmon sale and it freezes well too.
Provided by Tamar Ansh
Categories Appetizers, Fish
Time 4h
Yield 8-10
Number Of Ingredients 10
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!!
Nutrition Facts :
SALMON GEFILTE FISH
If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll.
Provided by scancan
Categories European
Time 40m
Yield 10 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 152.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 21, Sodium 400.1, Carbohydrate 19.4, Fiber 0.6, Sugar 11.3, Protein 6
SALMON GEFILTE FISH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 1007 milligrams, Sugar 2 grams, TransFat 0 grams
SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE
Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it. This is also a great make-ahead recipe, as it requires several hours of refrigeration before serving.
Provided by Joan Nathan
Categories Rosh Hashanah/Yom Kippur Passover Kosher Kosher for Passover Fish Salmon Cod Egg Dill Appetizer
Yield 15-20 slices
Number Of Ingredients 14
Steps:
- Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
- In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
- Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
- Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
- Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.
ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)
Provided by Linda Amster
Categories Food Processor Appetizer Bake Passover Halibut Salmon Spring Chill Kosher Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 20 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
- Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
- Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
- To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
- Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
- Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
- Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.
SALMON GEFILTE LAYERED LOAF
We were invited to my sister's mother-in-law's home during the Passover holiday for lunch, and she served this fish dish as part of a dairy luncheon. It was fabulous, and devoured by all, adults and children alike. Mrs. Wasserman kindly consented to share the recipe with me, and I, in turn, am happy to have the opportunity to share it with all of you. The frozen loaves that I refer to in this recipe can be found primarily in kosher markets or in grocery stores that cater to kosher consumers. Serve with horseradish or a spicy mayonnaise. Perfect not only for Passover but for all year long, excellent warm or chilled.
Provided by Leah K.
Categories European
Time 2h
Yield 1 large loaf, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place the defrosted loaves into two separate bowls.
- Add a pinch of sugar and salt, pepper if desired, to each bowl.
- Sauté the onion, add the sautéed onion to the bowl containing the defrosted white gefilte fish mixture.
- Mix well.
- Drain the defrosted frozen chopped spinach well, squeezing out any excess water, add it to the white gefilte fish mixture.
- Mix well.
- Layer, in a well greased loaf pan, one half of the salmon mixture, then all of the white gefilte mixture, then the last half of the salmon mixture.
- Cover with foil and bake at 350°F for 1 and 1/2 hours.
Nutrition Facts : Calories 23.4, Fat 0.4, SaturatedFat 0.2, Sodium 42.4, Carbohydrate 3.9, Fiber 1.9, Sugar 1.1, Protein 2.4
ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE
Provided by Joan Nathan
Categories dinner, project, appetizer, main course
Time 1h30m
Yield 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times: do not puree, but grind fine. Place in the bowl of an electric mixer.
- Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
- To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
- Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.
- Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.
- Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams
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