Salmon Gefilte Fish
Source of Recipe
Fast & Festive Meals for the Jewish Holidays by Marlene Sorosky
* Exported from MasterCook *
Salmon Gefilte Fish
Recipe By : Marlene Sorosky
Serving Size : 16 Preparation Time :0:20
Categories : Appetizers, Jewish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (such as 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 black pepper -- freshly ground
lettuce leaves -- for serving
cooked carrot slices -- for serving
horseradish -- for serving
Place rack in center of oven and preheat to 350 degrees F.
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. Add to vegetables. 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 x 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 the 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.
Cuisine:
"Jewish"
Source:
"Fast & Festive Meals for the Jewish Holidays"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
T(Bake):
"1:00"
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