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Gefilte Fish, Salmon II (P, KLP, TNT)
Source: "Welcome to My Kitchen," by Sandra Temens
Yield: 20 to 24 pieces

Fish bones and heads
3 cooking carrots, peeled and sliced
2 medium onions, peeled and sliced
6 cups cold water
2 tablespoons white sugar ( I don't use)
1 tablespoon salt
Freshly grated black pepper

3 medium onions, quartered
2 eggs
2-1/2 lbs. of ground fish
1/2 pound ground salmon
1/4 cup matzo meal
2 tablespoons of sugar (I don't use)
1 tablespoon salt
1/2 to 3/4 tsp pepper
1/3 cup cold water

Add above stock ingredients to a large pot. Bring mixture to a boil. Skim surface. Reduce heat and cook for 15 minutes before adding the fish. Now that you have fish stock, the head and bones may be discarded.

Fit processor with steel knife. Add onions and eggs. Process 15 seconds to finely chop onions.

Add half of remaining ingredients and process on and off 3 times to blend. Transfer to a large bowl. Repeat with remaining ingredients. With a fork combine the mixture.

Wet hands. Shape in to hamburger sized balls or patties. Add to simmering stock. Cook covered 1-1/2 hours. Cool in the pot.

Carefully transfer fish to a bowl. Add carrots. Strain stock over fish. Refrigerate over night.

Poster's Notes:
I have been making this recipe for many years and the only change I made was about 4 years ago I started adding about 1/2 lb. chopped salmon to the mix of fish and have been doing that ever since.

Posted by Susan Freedman

Nutritional Info Per Serving: N/A