Jewish Salmon Gefilte Fish Recipe

Serves/Makes: 3 – 4

Ingredients:

• 1 (16-ounce) can pink salmon, drained and mashed (Reserve the liquid and be sure to include the bones and skin when you mash the salmon.)
• 4 onions, divided
• 3 cups water
• 1 stalk celery, with leaves
• 3 sprigs fresh parsley or 1 tablespoon dried parsley flakes
• 2 eggs, beaten
• 1/4 teaspoon white pepper or to taste
• 1 teaspoon powdered kelp
• 2 tablespoons wheat germ
• 1 teaspoon nutritional yeast
• 2 parsnips
• 4 carrots

How to cook Jewish Salmon Gefilte Fish:

• Slice 3 of the onions and put them in a large pot with water. Add the celery and parsley and bring to a slow boil.
• Place the salmon in a bowl. Grate the remaining raw onion into the salmon. Add the beaten eggs, pepper, kelp, wheat germ and nutritional yeast to the salmon. Combine all ingredients well.
• Form into balls the size of golf balls, then flatten the balls slightly. Add a little matzoh meal if necessary to hold them together.
• Slice the parsnips and carrots, first in halves, then lengthwise. Place them in the pot. Add the reserved salmon liquid. Add the salmon balls and cook, covered, for 30 minutes. Allow them to cool in the sauce.
• Serve the Salmon Gefilte Fish hot with tomato sauce or cold with horseradish. Ladle some of the sauce over each portion.

Comments:
Gefilte fish is a ground fish recipe, popular with people of Ashkenazi Jewish heritage. Formally, it is a type of quenelle, a delicately flavored patty made of lightly seasoned ground fish or white meat. Similar dishes exist in many cultures in local recipes bland or spicy, served plain or sauced, and cooked in simple broth or as part of an elaborate fish stew.

This recipe for Jewish Salmon Gefilte Fish serves/makes: 3 – 4

The Jewish Salmon Gefilte Fish Recipe adopted from Top Nosh.

Main Ingredient: Salmon 
Preparation Method: Poached/Simmered 
Cuisine: Jewish