Give your gefilte fish a west coast makeover by adding salmon.
Tips: 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.
- Cook Time
- Prep Time
- 24 1-ounce fish balls or 16 1½-ounce fish ballsServings
- 1 carrot, roughly chopped
- ½ onion, roughly chopped
- 1 celery stalk, roughly chopped
- ½ bunch parsley
- 2 bay leaves
- 1 lemon
- 1 tablespoon peppercorns
- ½ teaspoon salt
- 4 cups water
Gefilte Fish Balls
- 6 ounces pike
- 6 ounces white fish
- 12 ounces salmon
- ¼ cup flat-leaf parsley, stemmed
- ⅓ cup fresh dill, stemmed
- ½ cup onion (about 1 medium onion)
- 1 egg
- ¼ cup water
- 1 tablespoon matzo meal
- ½ tablespoon lemon juice
- Salt and pepper, to taste
1. Fillet and debone all fish, reserving heads and bones. Grind fillets (see tips).
2. In a large stock pot, combine all stock ingredients along with reserved fish heads and bones. Bring to a boil and then let simmer for several hours, until 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 fish mixture. Drop them into stock. Wait for the balls to float to the surface and cook for 3 minutes (time recommended for a 1½-ounce ball).
10. Taste and season with lemon juice, salt, and pepper.
11. Serve with herb sauce and/or horseradish.
Contributed by: Jenn Felmley