Smoked Whitefish Gefilte Fish With Lemon Horseradish Sauce Recipes

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SMOKED WHITEFISH DIP



Smoked Whitefish Dip image

When I was living in New Jersey, I would frequent the Jewish delis in New York City and I always had to order the whitefish dip. Now that I've moved back down south, I wanted to create my own version of the delicious dip. You can find smoked whole whitefish or fillets in the seafood department of most grocery stores.

Provided by Kardea Brown

Categories     appetizer

Time 20m

Yield 8 to 12 servings

Number Of Ingredients 12

2 pounds smoked whitefish (or use mullet, trout or mahi-mahi)
6 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon hot sauce
1 tablespoon chopped fresh dill, plus dill sprigs, for garnish
1 teaspoon Worcestershire sauce (about 2 dashes)
Pinch of seafood seasoning
1 green onion, cut into large pieces
1/2 stalk celery, chopped (about 1/2 cup)
Juice of 1/2 lemon (about 2 tablespoons), plus lemon slices, for garnish
Kosher salt and freshly ground black pepper
Celery sticks, carrot sticks, cucumber rounds, radishes and crackers, for serving

Steps:

  • Remove the bones from the fish and flake into large pieces. Set aside.
  • Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
  • Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE



Salmon Gefilte Fish Mold with Horseradish and Beet Sauce image

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

2 pounds (907 grams) salmon fillets
1 pound (453 grams) cod, flounder, rockfish, or whitefish
3 medium red onions, peeled and diced (about 2 pounds/907 grams)
3 tablespoons vegetable or canola oil
4 large eggs
4 tablespoons matzo meal
2 large carrots, peeled and grated
4 tablespoons snipped fresh dill, plus more for garnish
1 tablespoon salt, or to taste
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons sugar
Parsley, for garnish
Horseradish and Beet Sauce

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.

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