Ingredients:

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

Instructions:

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.