Salmon Gefilte Fish

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Salmon Gefilte Fish

Give your gefilte fish a West Coast makeover by adding salmon.

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • :Stock
  • 1 :carrot, roughly chopped
  • 1/2 :onion, roughly chopped
  • 1 :celery stalk, roughly chopped
  • 1/2 bunch:parsley
  • 2 :bay leaves
  • 1 :lemon
  • 1 tablespoon:pepper corns
  • 1/2 teaspoon:salt
  • 4 cups:water
  • :Gefilte Fish Balls
  • 6 ounces:pike
  • 6 ounces:white fish
  • 12 ounces:salmon
  • 1 tablespoon:matzo meal
  • 1 :egg
  • 1/4 cup:flat leaf parsley, stemmed
  • 1/3 cup:dill, stemmed
  • 1/2 cup:onion (about 1 medium onion)
  • 1/4 cup:water
  • 1/2 tablespoon:lemon juice
  • Salt:and pepper, to taste



  1. Fillet and debone all of the fish, reserving heads and bones; grind fillets (see tips).
  2. In a large stock pot, combine all of the stock ingredients along with the reserved fish heads and bones. Bring to a boil and then let simmer for several hours, till reduced by one third. Strain and store for later use.
  3. Roughly chop dill and parsley.
  4. Place onion in the food processor and process until liquid in consistency. Add the herbs; pulse to combine.
  5. In a large bowl, mix together the 3 types of fish. Add herb and onion mixture.
  6. In a separate bowl, whisk together eggs and water; add to fish mixture.
  7. Sprinkle in matzo meal and season with salt and pepper.
  8. Bring strained stock back to a simmer.
  9. With a wet hand, create small balls from the mixture. Drop them into stock. Wait for the balls to float to the surface and cook for 3 minutes (time recommended for a 1 1/2 ounce ball).
  10. Taste and season with lemon juice, salt and pepper.
  11. Serve with herb sauce and/or horseradish.


Ground fish has the best texture for gefilte fish but you can process the fish fillets in a food processor, if necessary. A good fish monger will fillet and grind your fish for you.

Contributed by: Jenn Felmley

Publish date:
Mar 7, 2011