If you can’t find a whole salmon, buy 4½ pounds of
skinless salmon fillets and 2½ pounds of salmon heads and
bones. Refrigerated leftover gefilte fish will keep up to five days.
- 1 (7¼-7½ pound) whole salmon, cleaned, filleted,
- head, skin and bones reserved
- 6 medium onions, peeled and quartered
- 2½ tbsps coarse salt
- 1½ tsps ground white pepper
- 5 large eggs
- 1/4 cup matzah meal
- 4½ quarts cold water
- 5 carrots, peeled, coarsely chopped
- 1 tbsp sugar
- sliced carrots, cucumbers and radishes (optional)
- horseradish-dill Sauce (see recipe)
Line 2 baking sheets with plastic wrap. Cut salmon into 1-inch pieces.
Working in batches, grind salmon finely in processor, occasionally
scraping sides and bottom of work bowl. Transfer fish to large bowl.
Add 3 onions, 1½ teaspoons salt and pepper to processor.
Using pulse switch, finely mince the onions. Add onion mixture,
along with the eggs and matzah meal to the chopped salmon. Stir
gently until mixture is well blended. Using moistened hands and
working with ¼ cupful at a time, shape fish mixture into
oval dumplings, each about 2½ inches long by 1½ inches
wide. Arrange dumplings on prepared sheets. Cover and chill while
preparing stock. Place reserved salmon head, skin and bones in large
pot. Add 4½ quarts cold water, chopped carrots, sugar, remaining
3 onions and remaining 1 tablespoon salt. Bring to a rolling boil
over high heat. Reduce heat to simmer, cover pot and cook 30-40
minutes. Strain the stock, discarding solids and return to a low
simmer. Gently drop half of the fish dumplings into stock. Cover
pot. Simmer until dumplings are tender and cooked through, about
30 minutes. Using slotted spoon, transfer dumplings to 13x9x2-inch
dish and arrange in single layer. Repeat cooking with remaining
dumplings, transferring to another shallow dish. Strain stock over
dumplings. Refrigerate stock and dumplings until cold, about 3 hours.
(Can be made 1 day ahead. Cover, keep refrigerated.) Arrange 2 fish
dumplings on each plate. Spoon just enough chilled stock over to
moisten. Garnish with sliced carrots, cucumbers and radishes, if
desired. Serve with Horseradish-Dill Sauce.
PREP TIME: 30 minutes
MAKES: 5 cups
Similar to a Thousand Island dressing, this zesty sauce is perfect
with fish and excellent with Gefilte fish at a Passover meal.
- 4 cups mayonnaise
- 1¼ cups ketchup
- ¾ cup prepared white horseradish
- ½ cup chopped fresh dill
Combine mayonnaise, ketchup, horseradish and dill in large bowl.
Stir to blend well. Season to taste with salt and pepper. (Can be
prepared 5 days ahead. Cover and refrigerate.)