Making gefilte fish at home might seem like a daunting task, but with our detailed primer, you'll be enjoying this classic appetizer before you know it. After making these, buying store-bought gefilte fish will be a thing of the past.
Can I make the stock in advance?
Heck yeah! Let the stock cool down before packing it up and refrigerating until you're ready to make the gefilte fish. Just warm the stock on the stove again before poaching. Make sure to taste the stock and add salt as needed before cooking the fish.
How do I choose the right fish?
Utilize your fishmonger! They can help point you in the right direction. Of course, be sure to get the freshest fish available. A mixture of carp and pike is what we normally use. Whitefish and mullet are also good options!
Check out some amazing desserts for Passover.
Made these yet? Let us know how it went in the comment section below!
extra-virgin olive oil
medium carrots, peeled and diced
stalk celery, diced
ground carp and ground pike
freshly ground black or white pepper
Prepared horseradish, for serving
- In a small sauté pan over medium heat, heat oil. Cook carrots and celery about 10 minutes and stir often until soft.
- Add eggs, matzo meal, both fish, fish (or chicken) stock, salt, pepper, and sugar to the bowl of an electric mixer and beat on low speed until combined.
- Coat an 8.5" loaf pan with cooking spray. Add fish mixture to the pan, smooth the top.
- Squeeze the lime juice on top of the mixture and sprinkle with as much paprika as you'd like.
- Bake at 350° for 50 minutes until pale brown.
- Allow the loaf to cool to room temperature, then cover with aluminum foil and refrigerate overnight.
- Slice into thin pieces and serve with horseradish.