Return to Main Recipes Page/Return to Home Page

Gefilte Fish Loaf, Salmon (P, KLP)
Source: "Canadian Living Magazine," September 2002
Serves: 8

12 ounces boneless salmon fillet, skinned
2 onions, coarsely chopped
1 small stalk celery, coarsely chopped
1/4 cup vegetable oil
12 ounces boneless whitefish fillets, (such as pickerel, whitefish or halibut), skinned
2 eggs
1 tablespoon granulated sugar
1-1/4 teaspoons salt
1/2 teaspoon pepper
2 large carrots, finely grated
1/3 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
1-1/2 teaspoons grated lemon rind

Chop salmon until fine. Transfer to bowl; set aside. In food processor, puree together onions, celery and oil. Cut white fish fillets into 1" (2.5cm) pieces; add to onion mixture and pulse until smooth paste forms.

In large bowl, whisk together eggs, sugar, salt and pepper until frothy; whisk in white fish mixture. Fold in chopped salmon, carrots, parsley, dill, and lemon rind until thoroughly combined.

Scrape into greased 8" (2L) square glass baking dish; place in roasting pan and pour in boiling water to come halfway up sides of dish. Bake in 325°F (160°C) oven until centre is firm, about 55 minutes. Let cool on rack. (Make-ahead: Cover with plastic wrap and refrigerate for up to 2 days). Cut into squares.

Tip: If you prefer your gefilte fish a bit on the sweet side, increase the amount of sugar by 1 to 2 tbsp.

Author's Notes: This pretty, speckled gefilte fish is as effortless to make as taking the food processor out of the cupboard. We've also eliminated the time-consuming step of poaching individual pieces of gefilte fish in favour of this bake-and-slice casserole version. Serve on lettuce leaves and top with strips of roasted red pepper, with beet horseradish and halved cherry tomatoes alongside.

Posted by Carole Walberg

Nutritional Info Per Serving: 218 cal, 18g protein, 13g total fat (2g sat. fat), 7g carb, 1g fibre, 106mg chol, 439mg sodium. % RDI: 7% calcium, 9% iron, 61% vit A, 8% vit C, 13% folate.