I made up this recipe one year when Erev Pesach, the fish store near me had a sale on salmon, the only catch being that one had to buy the whole fish. When it came to the house, all pink and fresh looking, I couldn’t resist trying something new with it. I followed the basic rules for gefilte fish but changed several things about it – and the results were fantastic!
- Cook Time
- Prep Time
- 2.2 - 2.5 pounds (1 kg) fresh salmon, ground
- 1 ½ medium sized onions
- 6-8 cloves fresh garlic, optional
- 2 medium carrots
- 1 scallion
- Small bunch of fresh parsley
- 5 eggs
- 1 teaspoon black pepper
- 1 tablespoon salt
- ½ cup sugar
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!!