TRI-COLOR GEFILTE FISH – Parve

Name: TRI-COLOR GEFILTE FISH – Parve
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Ingredients: Nonstick Cooking Spray; 2 (22 oz.) loaves Plain Gefilte Fish; defrosted in wrapper; 1 (22 oz.) loaf Salmon Gefilte Fish; defrosted in wrapper; 2 tbsps. FRESH Dill; chopped; 1 Lemon; 6 Cucumbers for Horseradish Wells + 1 EXTRA LONG Cucumber for Optional Top Garnish; Prepared Red Horseradish; Mayonnaise; Yellow Pepper; seeded, chopped into tiny dice for garnish

12 steps

Prep:5minCook:1h

This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare.” ~ Susie Fishbein “This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare. The recipe is based on a 9-inch springform pan with a removeable. bottom. If you are using a larger springform pan you may need 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.” ~ Susie Fishbein This is one great recipe!!! I made it for a family dinner during Pesach 2009. Everyone loved it, especially me!!! Not only is this recipe a keeper, but I will never buy a jar of gefilte fish again. This is too tasty and easy to make and the difference between jarred and this recipe is significant! Note: The butcher couldn’t get me the salmon gefilte fish, so I opened up 2 large cans of salmon, drained the liquid and discarded bones and skin. It worked!! ~Marilyn Sultar ROSH HASHANNAH 2010 NOTE: This year I made with the salmon gefilte fish. I really prefer this recipe with the canned salmon. It has better flavor, texture and is more colorful! ~Marilyn Sultar aka Softa123

Updated at: Thu, 17 Aug 2023 03:38:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories57.6 kcal (3%)

Total Fat3.1 g (4%)

Carbs6.2 g (2%)

Sugars2.8 g (3%)

Protein2.4 g (5%)

Sodium549.9 mg (27%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

nonstick cooking spray

2 x 22 ozfish broth

loaves, plain, defrosted in wrapper, gefilte fish

1 x 22 ozfish broth

salmon, loaf, defrosted in wrapper, gefilte fish

2 tbspsfresh dill

chopped

1lemon

6cucumbers

for horseradish wells 1 extra long cucumber for optional top garnish

seeded, chopped into tiny dice for garnish

Instructions

Step 1

PREHEAT oven to 350° F.

Step 2

Spray a 9″ spring form pan with nonstick cooking spray. Give it a. HEAVY EVEN COAT.

Step 3

Open each gefilte fish wrapper.

Step 4

Place one plain loaf of gefIlte fish into a med. bowl. Add dill & juice from lemon. Mix thoroughly so that the dill is dispersed evenly. Set aside.

Step 5

Using a thin spatula, spread the remaining plain gefilte loaf into an even layer on the bottom of the spring form pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon-dill mixture.

Step 6

Cover the pan with foil. Bake for 1 hr. If the fish does not look set in the center, remove the foil & bake for 5 mins. longer.

Step 7

Let cool & refrigerate overnight. This recipe 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 circle around the top of the fish.

Step 8

Release the sides of the spring form pan. To serve as individual servings, cut into wedges like a pie.

Step 9

Trim any brown edges.

Step 10

Cut the cucumbers into 2-3″ pieces. Hollow out the centers. Mix a few tbsps. of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.

Step 11

Serve a slice of fish on a piece of leafy lettuce with a cucumber well.

Step 12

You can decorate each plate with tiny squares of yellow pepper.

View on “Passover by Design” by Susie Fishbein

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