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Salmon Gefilte Fish


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Salmon Gefilte Fish


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Salmon Gefilte Fish

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 newer with it. I followed the basic rules for gefilte fish but changed several things about it – and the results were fantastic!


  • Ready Time : 0 min




  • 1 kilo / 2.2 – 2.5 lbs. fresh salmon, ground
  • 1 & 1/2 medium sized onions
  • 6-8 cloves fresh garlic, optional
  • 2 medium sized carrots
  • 1 scallion
  • Small bunch of fresh parsley
  • 5 eggs
  • 1 tsp. pepper
  • 1 T. salt
  • 1/2 cup sugar


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 tsp. salt

Bring the 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!!

About Tamar Ansh


Tamar Ansh is an author, recipe developer and food columnist. She has written: A Taste of Challah; Let's Say Amen!, an illustrated children's book , Splitting the Sea, inspirational stories on finding one’s soul-mate; & Pesach – Anything's Possible! a non gebrochs & gluten free cookbook. Her newest book, Riding the Waves,(to be released end Sept, 2011) focuses on inspiration, hope and good reading material about 'navigating the sea of shidduchim'. Visit www.aTasteofChallah.com for more




8 Responses to Salmon Gefilte Fish

  1. 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?

    • 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.

  2. avatar says: Pam

    Why no matzoh meal?

  3. avatar says: Yamit

    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.

  4. avatar says: Mel

    tried it but it comes out pale pink, how can i have it dark red ?

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