{Recipe: Tri-Color Gefilte Fish}

Over the past couple of months, I have posted entries meant to provide readers with recipes and stories for a specific holiday (see: Cranberry Apple Torte for Thanksgiving and Hamantash for Purim).  But I dropped the ball and posted them on the day the holiday occurred.  And that didn’t do anyone any good.
So, when I took a trip to New Jersey to visit my family this weekend, I used it as an opportunity to help my mom prepare for Passover… and create something I could share with all of you.  This wonderful recipe for tri-color geflite fish has become a staple in the Samuels household.  It makes an appearance at most holidays (including Thanksgiving) and goes over very well with dinner guests (even those who have typically been reluctant to try the dish in the past).

This comes from one of the leading kosher cookbook writers, Susie Fishbein, whose recipes have already made an appearance on this blog.
The three layers are as follows:  plain geflite fish (bottom), salmon (middle) and plain with dill and lemon (top).  As you can see, it looks complicated.  Let me tell you… it’s not.  I was surprised by how easy this was.  It makes for a great starter at a dinner party and it will definitely impress.
Special thanks go out to my mom and to my sister, Rebecca, who was kind enough to pick up the camera and snap some photos while my hands were covered in fish.

Tri-Color Gefilte Fish
(from Kosher by Design by Susie Fishbein


It takes only 5 minutes to prepare. The recipe is based on a 9-inch springform pan with a removable bottom. If you are using a larger springform pan you may need to use 1-2 loaves per layer. Playing with the amounts won’t affect the cooking method, but you may need to increase the cooking time by 10-15 minutes. 

2 (22-ounce) loaves plain gefilte fish, defrosted in wrapper
1 (22-ounce) loaf salmon gefilte fish, defrosted in wrapper
2 tablespoons fresh dill, chopped
1 lemon
6 cucumbers for horseradish wells, plus one extra long cucumber for top
garnish (optional)
prepared red horseradish (optional)
mayonnaise (optional)
yellow pepper (optional)

Preheat oven to 350 degrees. Spray a 9-inch springform pan with nonstick vegetable spray. Give it a heavy even coat. Open each of the 3 gefilte fish wrappers.
Add the dill and juice from lemon into one of the plain gefilte fish loaves. Mix thoroughly so the dill is dispersed evenly. Set aside.
Using a thin spatula, spread the plain gefilte fish into an even layer in the bottom of the springform pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon dill fish mixture.
Cover the pan with foil. Bake for 1 hour. If the fish does not look set in the center, remove the foil and bake 5 minutes longer.
Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long unpeeled cucumber by hand or by mandoline into paper thin slices. Lay the slices in concentric circles around the top of the fish.
Release the sides of the springform pan. To serve as individual servings, cut into wedges, like a pie. Trim any brown edges.
Cut the cucumbers into 2- to 3-inch pieces. Hollow out the center. Mix a few tablespoons of the prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill the cucumber wells.
Serve a slice of fish on a piece of leafy lettuce with a cucumber well. You can decorate each plate with tiny squares of yellow pepper.

Yield: 10-12 servings

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