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Salmon Gefilte Fish


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Salmon Gefilte Fish


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Salmon Gefilte Fish

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


  • Prep Time : 20 min
  • Cook Time : 1 hour, 30 min
  • Ready Time : 1 hour, 50 min



  • :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




4 Responses to Salmon Gefilte Fish

  1. avatar says: AILUY

    I hope you can help me with my dillema. I have a generations old recipe for gefilte fish that is quite different from the rest. First and foremost it is not sweet (I cannot stand sweet fish, sorry), it is quite peppery, and uses sauteed onions instead of raw. I grew up eating this fish, as did my mother, grandmother, etc. Now the dillema is, I use ground fish (mostly carp and pike), and the balls/patties, come out kind of coarse, not smooth like the frozen loaves. I happen to love the coarser texture, but my kids preffer the smoother one. I usualy buy the fish and have the fish monger grind it for me. I cook the fish patties in the broth (bones, onions, water). How do I achieve smooth consistency? Also, what is the best way to freeze gefilte fish, before cooking, after cooking, in broth or out?
    Please help.
    Thank you

    • avatar says: edahgal

      to get a smooth consistency, I use my food processor–try it!

    • I put the fish into my kitchen aid mixer with the paddle attachment and let it aerate for about 20-30 minutes. then, on low, i add the other ingredients. i use a traditional recipe too. i use raw onions, matzo meal and eggs. lots of eggs, just enough matzo meal to keep it together. then i make the balls using spoons dipped in ice water and put it into the broth. it’s always smooth and delicious. i’ve been making it this way for 42 years. everyone loves. it. i am going to try the salmon version for passover this year, i think. but with my ingredients. by the way, no sugar for me too.

  2. avatar says: seymour

    How many fish balls does this recipe make? I couldn’t find this information on the recipe page.

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