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!
Fresh Salmon Gefilte Fish
Servings
8 Servings
Ingredients
- 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
Instructions
- 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.
- 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.
- Boil up a large pot of water, together with:
- 1 onion
- 1 carrot, chopped
- 1/4 cup sugar
- 2 teaspoons salt
- 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.
- 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!!
Made 1/2 of the recipe yesterday for the sedar and they were wonderful! Adapted recipe for the pressure cooker(pc). After refrigerating salmon mix, made the broth using the skin, etc from the salmon and cooked it for About 15 min with 2 sliced carrots in addition to the other ingredients also a touch of maple syrup p/o sugar. Skimmed broth and took out sliced carrot and let boil. A bit short on salmon & no scallion so added 1 4 oz salmon burger & a little red onion & did not add sugar. Ground the salmon together with the already blended vegetables in food processor rather than by hand mixer. Cooked gefilte fish in boiling broth in pc @ pressure about 25 minutes and let pressure come down naturally. Removed to flat container with sliced carrots in middle. Refrigerated fish and broth separately. Served fish on bed of lettuce with homemade white and red chrain and 2 small carrot pieces on top. Fabulous!
I would eat fish with 2 days. It can be stored in a mason jar, but unless you go through a canning process, it is not preserved and will spoil.
How long will it keep in a mason jar packed with its broth? Do you think it will last through Pesach, or plan to use it up in the first few days? Thanks in advance for your reply! Kasher freilichen Pesach!
Response from author: No there is no matza meal in that recipe. That’s why it was included in my Pesach cookbook that is also gluten free, non gebrochs, no matza meal throughout the whole cookbook, Pesach – Anything’s Possible! and yes, it works GREAT without any matza meal. The beating of the fish batter makes it fluffy and holds together so so well. Enjoy it!
Is there supposed to be matzo meal in the recipe?
WHY NO MATZO IN THE SALMON GEFILTE FISH
tried it but it comes out pale pink, how can i have it dark red ?
Will need gluten free recipes
Use this list – http://www.joyofkosher.com/specialty/specialty-glutenfree/
Living in the province of BC we have an abundance of salmon. My husband is a chef, (I burn water….lol) and mixes in smoked salmon into his salmon gefilte fish. Its divine and adds a wonderful smokey flavour to it.
Why no matzoh meal?
Tamar Ansh says
This recipe yields between 15-20 nice sized gefilte fish balls, depending on how generous you are with your batter. They fluff up a lot while cooking. You may cut down somewhat on the garlic pieces and only use half of them if desired. The garlic pieces I used were small. Very large garlic pieces would only require 3-4 cloves.
Another idea is to freeze some of the balls on a lined cookie sheet before cooking them. When they are frozen solid, place them in an airtight freezer bag and save them until future use. The day you want to cook them up, prepare the broth as directed and then add the frozen balls into the bubbling broth. Cook as directed.
When the salmon gefilte fish balls are cooking, they lose some of their pink color in the simmering process but the results are really fantastic.
I just bought some fresh salmon on sale also and had to buy the whole thing. We usually smoke some for Passover but I am definitely going to try this. My husband will love it. 2.5 lbs. seems like a lot though…. how many gefilte fish balls did this make?