Salmon Gefilte Layered Loaf Recipes

FRESH SALMON GEFILTE FISH

Steps:

• 1. In a food processor fitted with the sharp "S" blade, grind together the onions, garlic, carrots, scallion and parsley. Add in the eggs, pepper, salt and sugar and continue to blend it all together until it is completely pureed. 2. Place the raw ground salmon in a large mixing bowl and pour the pureed vegetable mixture into it. Beat it all together using an electric hand mixer for 10 minutes, until it turns lighter in color and thicker in texture. Refrigerate this "fish mish" for a few hours or overnight. 3. Boil up a large pot of water, together with: 1 onion 1 carrot, chopped 1/4 cup sugar 2 teaspoons salt 4. Bring broth ingredients to a rapid boil. With wet hands, form small patties or balls out of the fish mixture and drop them into the rapidly boiling water one at a time. 5. Cover the pot and reduce the flame to low. Allow the fish to cook together for 90 minutes. Remove to a flat, wide plastic container and refrigerate until use. Delicious, fluffy and truly a yom-tov treat. Serve with chrein and homemade mayo as usual!!

SALMON LOAF

Steps:

• Preheat your oven to 375 °F. Grease a baking sheet and set aside.
• Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.
• Flake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.
• With clean hands, shape into a loaf on the greased baking sheet.
• Bake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.
• Let cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!

GEFILTE FISH

Steps:

• Fill a large, wide pot with 10 cups of water and place over high heat. While bringing to a boil, coarsely chop and add to the pot 1 onion, 1 celery stalk, 1 carrot and the fennel bulb. Add the peppercorns and 1 teaspoon salt. Once water is boiling, reduce the heat and simmer, uncovered, while preparing the fish.
• Coarsely chop the remaining onion, celery stalk and 1 carrot, then pulse in a food processor until finely chopped. Add fish, chives and 2 tablespoons parsley, tarragon and/or dill, and keep pulsing until fish is chopped but not mushy.
• Move the fish mixture to a medium bowl and add eggs, oil, matzo meal, 1 1/2 teaspoons salt (or more to taste) and the ground black pepper, and mix well with your hands.
• Put your hands in a bowl of cold water. Using your hands, mold the fish mixture into a 3- by 2-inch oval patty (about 2 ounces) and gently place on a platter. Repeat with the remaining fish mixture, dipping your hands in water as needed.
• Pop the third carrot into the simmering broth and gently add the patties to the pot. Cover and cook for about 20 minutes until patties are firm.
• Use a slotted spoon to remove the fish and carrot from the poaching liquid to cool on a plate. Slice the carrot diagonally into thin rounds.
• Place each patty on a leaf of radicchio or endive or both. Set the sliced carrot rounds on top of each patty. Garnish with the remaining tablespoon of fresh herbs and serve warm or at room temperature with horseradish, preferably homemade. If making a day ahead, refrigerate, covered, then return the patties to room temperature before serving.

SALMON LOAF

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)

Steps:

• Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
• Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
• Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
• To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
• Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
• Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
• Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.

SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE

Steps:

• Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
• In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
• Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
• Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
• Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.

SALMON GEFILTE FISH

Steps:

• Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
• Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
• Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
• Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
• Serve with the mayonnaise.

SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.