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Gefilte Fish Souffle (P, TNT)
Source: St. Louis Post-Dispatch 9/25/00
Serves: 12-15

2 tablespoons mayonnaise, plus additional for topping
1 tablespoon dry mustard
21 pieces jarred gefilte fish, mashed (sold in kosher markets and in supermarkets that carry Jewish foods)
10-21 tablespoons gefilte fish juice
3-4 carrots, grated
1 small yellow onion, grated
2 eggs, beaten
4 tablespoons matzo meal
1 sprinkle parsley flakes
Ground white pepper

Preheat oven to 350°F.

In a large bowl, stir together mayonnaise and mustard. Add fish, 10 tablespoons fish juice, carrots, onion, eggs, matzo meal, parsley and pepper to taste. Add more juice, 1 tablespoon at a time, until desired consistency is reached.

Spread in 10x12" baking dish. Top with very thin layer of mayonnaise. Bake for 1 hour.

Slice into wedges or slices; serve warm.

Poster's Notes: Description: "This makes a good alternative to regular gefilte fish, a staple of Jewish holiday dinners. The gefilte fish-phobic don't seem to have a problem with this version. It's kind of like a very light meatloaf, served in a wedge or slice. It's great served warm with a little dollop of horseradish."

Posted by Nancy Berry

Nutritional Info Per Serving: N/A