Description
This homemade Gefilte Fish recipe offers a traditional Jewish appetizer made from finely ground salmon and whitefish, blended with aromatic vegetables and herbs, then baked in a water bath to achieve a tender, savory loaf. Perfect for holidays or special family dinners, this dish combines simple ingredients and classic techniques for an authentic, flavorful result.
Ingredients
Fish and Vegetables
- 1 pound salmon fillet (skinned)
- ½ pound whitefish fillet (skinned) or similar mild fish such as halibut or flounder
- 1 medium sweet onion (diced)
- 1 large carrot (grated)
Wet Ingredients
- 2 large eggs
- ½ cup water
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (optional, if you don’t eat seeds during Passover)
Dry Ingredients and Seasonings
- 2 tablespoons matzo meal
- 1½ teaspoons Diamond Crystal kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon granulated white sugar
Herbs and Garnish
- ¼ cup chopped fresh dill and/or parsley
- Cooking spray or additional olive oil for greasing mold
- Optional garnish: more fresh dill and/or parsley for serving platter
Instructions
- Prep the fish: Have your fish vendor grind the salmon and whitefish into a fine mince with a light texture, or pulse the fish in a food processor or meat grinder to the same consistency.
- Preheat the oven: Place the oven rack in the center position and preheat to 325ºF (163ºC).
- Cook onion and carrot: In a skillet over medium heat, sauté the diced onion and grated carrot in olive oil until softened but not browned, about 8-10 minutes. Allow to cool slightly.
- Mix ingredients: Using a stand mixer fitted with a flat paddle attachment, combine the ground fish, eggs, water, matzo meal, kosher salt, black pepper, sugar, lemon juice, cooked onion and carrot, and Dijon mustard if using. Mix on medium speed for 3 to 5 minutes until smooth and fully incorporated. Fold in the chopped fresh herbs until just combined.
- Prepare the mold: Grease a ring mold generously with cooking spray or brush with olive oil. Pour the fish mixture into the mold and smooth the surface evenly. Set the mold inside a slightly larger pan and add warm water about 1 inch deep around the mold to create a bain-marie. Cover the mold tightly with aluminum foil.
- Bake: Bake in the preheated oven for up to 1 hour, or until the gelatinous center is firm and a toothpick inserted in the middle comes out clean. Start checking at around 45 minutes to avoid overcooking.
- Cool and unmold: Remove the mold from the water bath and let it cool for 20 minutes. Run a blunt knife around the inner edge of the mold to loosen the fish loaf, then carefully unmold it onto a serving plate. Pat away any excess moisture with a paper towel. Garnish the platter with additional fresh dill or parsley as desired.
- Serve: Slice the gefilte fish like a cake into portions and serve chilled or at room temperature, traditionally with horseradish sauce.
Notes
- If you prefer, you can use a food processor to grind the fish but pulse gently to avoid turning it into a puree.
- The Dijon mustard is optional and often omitted during Passover because it contains seeds.
- Be sure not to overcook the fish loaf to maintain a tender texture; check firmness from 45 minutes onward.
- Using a bain-marie helps cook the fish gently and evenly, preventing cracking or drying out the loaf.
- Allow the gefilte fish to fully cool before slicing to ensure clean cuts.
- This recipe can be made ahead and kept refrigerated up to 2 days before serving.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Baking
- Cuisine: Jewish
