|Salmon Gefilte Fish|
This recipe was adapted from Pesach − Anything's Possible! by Tamar Ansh. We used a loaf of frozen Salmon Gefilte Fish. The results are light and tasty. For those who do not care for the typical flavor of gefilte fish, this is a good alternative.
1 22-ounce frozen A&B Salmon Gefilte Fish Loaf, defrosted
For the cooking liquid:
Defrost the frozen Salmon Gefilte Fish Loaf in the refrigerator.
Cut 1 onion into quarters and the carrots into chunks. Place into bowl of food processor along with the garlic, and parsley. Using the metal blade, process until the mixture resembles small pieces. Add the eggs, pepper, salt and sugar and continue to blend until it is completely pureed - it should not be liquid. Add the defrosted Salmon Gefilte Loaf and pulse several times until blended.
Place the above mixture into a large mixing bowl and using an electric mixer, beat for about 10 minutes until the mixture thickens.* Cover and refrigerate several hours or overnight (we chilled it overnight).
In a very large pot, filled a little more than half, add the sliced onion, carrot, sugar and salt. Bring to a rapid boil. Using wet hands, form large balls and drop, one at time, into the boiling water. You may have to wet your hands several times. Reduce the heat to low, cover and cook 75 - 90 minutes, depending on the size of the balls. We cooked ours for 75 minutes.
Using a slotted spoon, remove the fish to a platter or large cookie sheet and cool. Place in covered container and refrigerate.
Serve with horseradish, Dill Mayonnaise** or sauce of choice.
Yield: 12 single portions. Can have more if made smaller.
*It is important to beat it until it thickens so it will hold its shape during cooking.
**Dill Mayonnaise: Add chopped Dill and Parsley to Mayonnaise. Refrigerate until serving.
Recipes: Fish, Salmon Gefilte Fish, Parve, Kosher, Passover Friendly