Salmon Gefilte Fish Mold with Horseradish and Beet Sauce
Salmon Gefilte Fish Mold with Horseradish and Beet Sauce
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  • cook: 0 hr
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  • Summary

    For centuries, Jewish women schlepped to the fish market, choosing the best fish “by the look in its eyes” before transforming it into the quintessential Sabbath gefilte fish. Using a wooden bowl and a half-moon-shaped chopper, they cut up the fish with onions, crying a little, chopping a little, until the mix was just the right consistency, later to be shaped into ovals or balls and poached in fish broth. Today, cooks often turn to commercially prepared frozen loaves of ground fish, sometimes even spiked with jalapeños or almonds and raisins. These new, more American flavors are rapidly replacing the more distinctively fishy blends made from carp, whitefish, and pike, and have a smooth texture that indicates they have never felt the blade of a hand chopper. Although gefilte innovation like the first jarred fish and the frozen loaves are taking over now, I still, as with many things, prefer the taste of homemade that I make twice a year for Passover and Rosh Hashanah. Before Passover, at what we call a “gefilte-in,” friends assemble in my kitchen with their own pots, fish, carrots, eggs, and matzo meal to make these old-fashioned fish patties. For Rosh Hashanah, I make a light, circular fish terrine that looks beautiful and has the components of gefilte fish, but is much easier to make, baked in a Bundt or tube pan in a bain-marie. This is also a great make-ahead recipe, as it requires several hours of refrigeration before serving. Turned out onto a platter and featured as one of many foods at a buffet, it 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.


    • 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


    Click Here For Step-By-Step Instructions



    Nutritional Info
    • Servings Per Recipe: 15
    • Amount Per Serving
    • Calories: 219 % Daily Value *
    • Total Fat: 12 g 17.83%
    • Saturated Fat: 2 g 11.7%
    • Trans Fat: 0 g %
    • Cholesterol: 87 mg 28.93%
    • Sodium: 542 mg 22.57%
    • Calcium: 28 mg 2.81%
    • Potassium: 431 mg 12.32%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 5 g %
    • Dietary Fiber: 0 g 1.96%
    • Sugar: 3 g
    • Protein: 22 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 2 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 13.62%
    • Vitamin C 8.84%
    • Vitamin D 11.75%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq