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Passover Recipes
Gefilte Salmon (Pareve)
Source: "Fast & Festive
Meals for the Jewish Holidays," by Marlene Sorosky.
INGREDIENTS
2 medium onions, peeled and cut into chunks
5 carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup parsley sprigs
1 pound salmon fillets, skinned and cut into 2-inch pieces
2 pounds white fish fillets, (e.g.cod, sole, carp or red snapper),
cut into 2-inch pieces
3 large eggs
1/2 cup vegetable oil
1/4 cup sugar OR to taste
2 teaspoons salt OR to taste
2 teaspoons freshly ground black pepper
Make: 16 servings.
PREPARATION
1. Lettuce leaves, cooked carrot slices and horseradish, for
serving.
2. Place rack in center of oven and preheat
to 350°F.
3. To make fish: In food processor with
metal blade, process onions until minced. Remove to a very large
bowl. Process carrots, celery and parsley until ground. Add
to onions. Process salmon until ground. With motor running,
add white fish through feed tube, 1 piece at a time, until ground.
4. Add to vegetables.
5. Add eggs, oil, sugar, salt and pepper
to processor and mix until well-blended. Add to fish mixture
and mix with hands or a spoon until thoroughly combined.
To Bake
Transfer mixture to an ungreased 9-by-13-inch glass baking dish.
Bake, uncovered, for 1 hour or until firm to the touch. Remove
from oven and cool. (Fish may be refrigerated up to 2 days or
frozen. Defrost in refrigerator.)
To Serve
Cut into squares and place on lettuce leaves. Garnish with carrot
slices and serve with horseradish, if desired. Serve chilled
or at room temperature.
