Salmon Gefilte Fish Mold With Horseradish And Beet Sauce Recipes

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SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE



Salmon Gefilte Fish Mold with Horseradish and Beet Sauce image

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it. This is also a great make-ahead recipe, as it requires several hours of refrigeration before serving.

Provided by Joan Nathan

Categories     Rosh Hashanah/Yom Kippur     Passover     Kosher     Kosher for Passover     Fish     Salmon     Cod     Egg     Dill     Appetizer

Yield 15-20 slices

Number Of Ingredients 14

2 pounds (907 grams) salmon fillets
1 pound (453 grams) cod, flounder, rockfish, or whitefish
3 medium red onions, peeled and diced (about 2 pounds/907 grams)
3 tablespoons vegetable or canola oil
4 large eggs
4 tablespoons matzo meal
2 large carrots, peeled and grated
4 tablespoons snipped fresh dill, plus more for garnish
1 tablespoon salt, or to taste
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons sugar
Parsley, for garnish
Horseradish and Beet Sauce

Steps:

  • Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
  • In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
  • Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
  • Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
  • Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.

SALMON GEFILTE FISH



Salmon Gefilte Fish image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 8 servings

Number Of Ingredients 13

1/3 cup water
3 tablespoons olive oil
1/3 cup Passover matzoh cake meal
2 eggs
1 1/2 teaspoons kosher salt or to taste
1 medium onion, finely chopped
1 carrot, peeled and finely chopped
2 leeks, white part only, finely chopped
1 1/4 pounds salmon fillets, diced 1/4 pound smoked salmon, diced
Juice of 1 lemon
2 tablespoons prepared white horseradish
Fish stock (see first recipe), water or water and white wine to make about 8 cups
3/4 cup mayonnaise seasoned with 1/4 cup minced parsley

Steps:

  • Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
  • Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
  • Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
  • Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
  • Serve with the mayonnaise.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 1007 milligrams, Sugar 2 grams, TransFat 0 grams

BEET- AND HORSERADISH-CURED SALMON



Beet- and Horseradish-Cured Salmon image

This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.

Provided by Ian Fisher

Categories     project, main course

Time P3DT30m

Yield 12 servings

Number Of Ingredients 7

6 ounces horseradish, grated fresh, or prepared, well drained
1 salmon fillet, about 3 pounds, skin on
1 pound red beets, raw, peeled and grated, juice included
1 large bunch fresh dill, roughly chopped
1/2 cup plus 2 tablespoons/5 ounces granulated sugar
1 cup plus 2 tablespoons/6 ounces kosher salt (See note.)
1/4 cup/1 ounce cracked black pepper

Steps:

  • If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
  • Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
  • Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
  • Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
  • Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams

SALMON GEFILTE FISH



Salmon Gefilte Fish image

If you live anywhere in the New York area you have probably come across gefilte fish and if you have never had anything but gefilte fish from a jar I really feel bad for you but you can change your ways. LOL! This is delicious but requires a ready-made frozen salmon roll.

Provided by scancan

Categories     European

Time 40m

Yield 10 serving(s)

Number Of Ingredients 16

22 ounces roll of salmon gefilte fish (use A&B when possible)
1 carrot
1 stalk celery
2 bay leaves
2 cups water
1 cup dry white wine
1 tablespoon black peppercorns
1/4 teaspoon thyme
1/2 cup granulated sugar
1 lemon (peel and pith removed)
fresh parsley
1/2 lemon, juice of
6 tablespoons mayonnaise
1 pinch garlic powder
1/2 teaspoon red wine vinegar
1/2 teaspoon dried dill

Steps:

  • Place all ingredients except parsley in medium sized covered pot and bring to a boil.
  • After you bring water to a boil lower flame and continue cooking for fifteen minutes.
  • Add Parsley.
  • Turn fish over and continue cooking for another fifteen minutes.
  • With cover on let fish cool down in the water.
  • Remove wrapping paper and immediately wrap the fish roll with the carrot in aluminum foil and refrigerate until cool (at least six hours or overnight).
  • When ready to serve cut into slices and cut a thin round carrot slice and place in center of fish slice.
  • Serve with horseradish sauce or tartar sauce (looks particularly impressive when served in scooped out cucumber cups with strips of peel on and strips off like in a zebra pattern).
  • Enjoy!

Nutrition Facts : Calories 152.8, Fat 4.1, SaturatedFat 0.7, Cholesterol 21, Sodium 400.1, Carbohydrate 19.4, Fiber 0.6, Sugar 11.3, Protein 6

SALMON AND COD GEFILTE FISH



Salmon and Cod Gefilte Fish image

Our modern take on the Passover classic transforms this often divisive dish into elegant quenelles made with salmon and cod rather than the traditional carp or pike.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h5m

Yield Serves 8 to 10

Number Of Ingredients 18

2 tablespoons extra-virgin olive oil
2 medium onions, 1 chopped, 1 quartered
3 carrots, 2 peeled and chopped (2/3 cup); 1 peeled and cut crosswise into thirds
Kosher salt and freshly ground pepper
1 celery stalk, cut crosswise into thirds
1 dried bay leaf
1/2 teaspoon black peppercorns
2 tablespoons kosher fish sauce, such as Red Boat
3 tablespoons matzo meal
1 1/2 pounds skinless salmon fillet
1/2 pound skinless cod fillet, chopped into 1-inch pieces
1 tablespoon Dijon mustard
1 tablespoon sugar
3 tablespoons chopped fresh dill, plus sprigs for serving
3 large eggs
Escarole leaves, lemon wedges, sliced mini cucumbers, halved radishes, matzos, for serving
Lemon-Horseradish Sauce
Carrot-Beet Horseradish

Steps:

  • Heat oil in a large straight-sided skillet over medium. Add chopped onion and carrots; season with salt and cook, stirring occasionally, until very soft, about 10 minutes. Transfer mixture to a bowl; let cool.
  • Return skillet to medium-high heat (do not wipe clean). Add remaining onion and carrot, celery, bay leaf, and peppercorns; toast until fragrant, about 2 minutes. Add 8 cups water, fish sauce, and 1 tablespoon salt; bring to a boil. Remove from heat. In a small bowl, combine 1/3 cup liquid and matzo meal. Cover skillet.
  • Meanwhile, slice 1/2 pound salmon into 10 strips, each about 1 inch thick and 2 inches long. Place on a plate, season with salt, cover, and refrigerate. Chop remaining 1 pound salmon into 1-inch pieces. Place chopped salmon and cod in a food processor with chopped-onion mixture, matzo-meal mixture, mustard, sugar, and dill. Add 2 1/2 teaspoons salt and 1/2 teaspoon pepper; pulse until combined. In the bowl of a mixer fitted with the paddle attachment, beat eggs on medium speed until foamy, 1 minute. Add fish mixture; beat until fluffy, about 7 minutes. Cover and refrigerate 1 to 4 hours.
  • Scoop fish mixture into 10 half-cup balls; transfer to a parchment-lined rimmed baking sheet. With dampened hands, press a salmon strip into each ball, then shape into an oval. Return liquid in skillet to a simmer. With a spoon, gently drop in fish ovals. Remove from heat; cover and let stand 15 minutes. Refrigerate overnight.
  • Let stand at room temperature about 30 minutes. With a slotted spoon, gently remove gefilte fish. Serve over escarole with lemons, cucumbers, radishes, matzos, and sauces.

GEFILTE FISH WITH FRESH BEET HORSERADISH



Gefilte Fish with Fresh Beet Horseradish image

Have your fish market fillet the fish and save the heads and bones for you to make broth. Some will even grind the fish for you, making this an easy job.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

3 yellow onions (about 1 1/2 pounds)
1 whitefish (2 pounds), filleted and skinned, bones and head reserved
1 yellow pike (2 pounds), filleted and skinned, bones and head reserved
2 tablespoons plus 1 teaspoon coarse salt
2 tablespoons plus 1 teaspoon sugar
2 tablespoons matzo meal
3 large eggs, lightly beaten
1/4 cup water
9 medium carrots (about 3/4 pound), peeled
2 celery stalks
2 whole cloves
1 bunch fresh dill (at least 12 sprigs), for stock and garnish
Radicchio leaves (from one head), for garnish
Fresh Beet Horseradish for Gefilte Fish

Steps:

  • Peel and coarsely chop 2 of the onions, and cut the fish into 3-inch pieces. Place half the fish and half the chopped onions in the bowl of a food processor, and process until smooth, about 1 1/2 minutes, scraping the sides of the bowl down 2 to 3 times. Transfer mixture to a large bowl. Repeat process with the remaining onions and fish, and add to the first batch. (If your fishmonger ground the fish, chop onions, process to a coarse puree, and stir into the fish.) To the fish and onions, add salt, sugar, and matzo meal, and mix well with a wooden spoon.
  • Add eggs and water, and mix to combine. Refrigerate mixture until cold and firm, about 2 hours.
  • Meanwhile, cut fish bones into 3-inch pieces, and place in a 6 1/2-quart stockpot. Cut remaining onion, 2 carrots, and celery in half, and place in stockpot. Add cloves, 2 dill sprigs, and 1 1/2 quarts water to barely cover bones and vegetables. Bring liquid to a boil, reduce heat, and let simmer for about 35 minutes, skimming off the fat that rises to the surface as necessary.
  • Remove broth from heat, and strain liquid through a cheesecloth-lined sieve, pressing down on and then discarding solids. Rinse and dry stockpot, and return broth to pot. Set aside.
  • Remove fish mixture from refrigerator. Wet hands with cold water, and form 2 heaping tablespoons of mixture into an oval shape. Place on a clean plate. Wet hands as necessary and continue until all of the mixture is used up, making 36 to 40 ovals.
  • Return broth to heat, and bring to a simmer over medium low. Cut 2 carrots into 1/4-inch-thick rounds, and add to the broth. Carefully add fish, cover, and simmer over very low heat until fish is firm and opaque at the center, 20 minutes.
  • Remove fish from broth with a slotted spoon, and arrange in a single layer in Pyrex baking dishes. Strain broth through a sieve lined with cheesecloth, discarding carrots. Pour strained broth over fish. Cover, and place in refrigerator overnight, allowing the stock to jell.
  • Prepare an ice-water bath: Fill a large bowl with cold water and ice. Cut remaining carrots into 3-inch matchsticks. Bring a small saucepan of water to a boil, add salt and carrots, and cook until just tender, about 30 seconds. Transfer carrots to ice-water bath for 1 minute. Drain in a colander, transfer to a small bowl, cover, and refrigerate until ready to serve fish.
  • Remove fish from refrigerator. To serve, arrange 2 pieces of fish and a spoonful of jellied broth on 1 large or 2 small radicchio leaves on each plate. Divide the carrot matchsticks among the plates, and garnish each with a sprig of dill. Pass horseradish on the side.

HORSERADISH AND BEET SAUCE



Horseradish and Beet Sauce image

An adaptation of the tasty sauce from the short-lived Kutsher's Restaurant in New York, perfect for Passover Seder.

Provided by Joan Nathan

Categories     Condiment     Beet     Horseradish     Passover     Vinegar

Yield Makes about 4 cups

Number Of Ingredients 7

3 large beets (about 2 pounds/907 grams), trimmed but not peeled
3 tablespoons extra-virgin olive oil
4 ounces/113 grams (about 1 cup) peeled and roughly chopped fresh horseradish root
2 tablespoons white vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 tablespoons fresh lemon juice

Steps:

  • Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
  • In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
  • Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.

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