Salmon Gefilte Fish

March 16, 2007
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide


Fish Stock:

  • Head & Bones from a whole salmon
  • 1 onion, peeled
  • 2 carrots, chopped roughly
  • 1 parsnip, chopped roughly
  • 6 black peppercorns
  • ¼ cup white wine

Salmon Gefilte Fish:

  • 1 lb. salmon fillet, skinned and cut in chunks
  • 1 small onion, peeled and quartered
  • 1 small carrot cut in chunks
  • 1 small parsnip, peeled, cut in chunks
  • 2 eggs
  • ¼ cup matzo meal
  • 1¼ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 5 cups fish stock (recipe above)
  • ¼ cup sugar


  1. Fish stock: Put all the stock ingredients in a small stockpot and add water to cover. Bring to a boil; then immediately reduce the heat to a simmer. Cook for just 15 minutes, skimming often. Strain and reserve the stock. (Can be made a couple of days in advance.)
  2. Gefilte fish: Chill the fish and vegetables. Place the onion, the carrot cut in chunks, and the parsnip in a food processor, and chop finely. Add the salmon and process to a coarse purée. Add eggs, matzo meal, salt, and pepper, and process until combined. (Don’t over do it)
  3. Place fish stock and sugar in a saucepan, and bring to a light simmer. With cold, wet hands, form the fish mixture into 8 oval balls. Place them in the simmering stock, cover, and cook for 35-45 minutes. Carefully remove from pot and chill.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.