This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare. The recipe is based on a 9-inch springform pan with a removable bottom. If you are using a larger springform pan you may need to use 1 to 2 loaves per layer. Playing with the amounts won’t affect the cooking method, but you may need to increase the cooking time by 10 to 15 minutes.
Tri-Color Gefilte Fish
Servings
10 Servings
Ingredients
- 2 22-ounce loaves plain gefilte fish, defrosted in wrapper
- 1 22-ounce loaf salmon gefilte fish, defrosted in wrapper
- 2 tablespoons fresh dill chopped
- 1 lemon
- 6 cucumbers for horseradish wells plus one extra long cucumber for top
- garnish optional
- Prepared red horseradish optional
- Mayonnaise optional
- Yellow pepper optional
Instructions
- Preheat oven to 350°F.
- Spray a 9-inch springform pan with nonstick vegetable spray. Give it a heavy even coat. Open each of the 3 gefilte fish wrappers.
- Add dill and juice from lemon into one plain gefilte fish loaf. Mix thoroughly so dill is dispersed evenly. Set aside.
- Using a thin spatula, spread plain gefilte fish into an even layer in the bottom of the springform pan. Top with an even layer of salmon. On top of the salmon, spread an even layer of lemon dill fish mixture.
- Cover the pan with foil. Bake for 1 hour. If fish does not look set in the center, remove the foil and bake 5 minutes longer.
- Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long unpeeled cucumber by hand or by mandolin into paper-thin slices. Lay slices in concentric circles around the top of the fish.
- Release the sides of the springform pan. To serve as individual servings, cut into wedges, like a pie. Trim any brown edges.
- Cut cucumbers into 2- to 3-inch pieces. Hollow out the center. Mix a few tablespoons of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.
- Serve a slice of fish on a piece of leafy lettuce with a cucumber well. You can decorate each plate with tiny squares of yellow pepper.
- Recipe courtesy of Kosher by Design by Susie Fishbein (Mesorah Publications, 2003).
This was really, really good!
That is surprising, I am not sure why that would be. Sorry
Whenever I make this, a significant amount of liquid remain on the top, even after 80 or 90 minutes of cooking. Any ideas why?
I think it should work in muffin tins and yes i would cut the baking time in half and check on them and you will have to play it a bit by ear.
Thank you!
Love this recipe. Being making it for a long time.
Can it be made in muffin tins ( individual portions)?
If so, does it change the baking time?
You can add something like chopped or grated carrots to give it an orange look to another plain loaf or anything else that will give it color, like beets or thawed frozen spinach.
Do I need to cook the carrots in advance or just grate fresh carrots? I would prefer not to use the dried carrots
No need to cook them first.
Want to make this, but can’t find a salmon loaf. Any ideas for substitutes please?
Totally agree!
Best gefilte recipe ever! I have been making this for years and it’s always a hit.