A Gefilte Fish Recipe That Offers a Fresh Take on Tradition
When we went to update our recipe for this classic Passover appetizer, we learned that people either love or loathe gefilte fish—even our food editors stood divided. Then they dreamed up this modern take that reinvents the traditional recipe and reels in salmon and cod in place of the usual freshwater choices such as carp, pike, or whitefish. The result? That's our Salmon and Cod Gefilte Fish, pictured above. This new recipe also banishes blandness by bringing mustard and dill into the mix. Formed into elegant pale pink quenelles, their oval shape is an upgrade to the usual gefilte fish balls, making them an ideal starter. Plus, each quenelle has a piece of salmon in the center, so everyone at your seder table will be hooked.
Before meat grinders came along, deli chefs chopped seafood by hand for gefilte fish. Our test kitchen team advises that pulsing the fish in a food processor gives the fish the same light, delicate texture.
We like to serve our gefilte fish redux on a bed of escarole leaves with lemon wedges, sliced mini cucumbers, halved radishes, and plenty of matzos, for a colorful presentation that's more Instagram than Grandma. The two easy sauces below are essential, they round out the dish in delicious fashion.
This Carrot-Beet Horseradish is a colorful update on the classic horseradish accompaniment. Thanks to its two ingredients, it'll be quick to make. Simply combine the vegetable pairing and you've got this tasty take.
Lemon Horseradish Sauce
If you're in need of a creamy, no-cook sauce to serve with gefilte fish, consider our Lemon-Horseradish Sauce recipe. It is a great complement for a dish with seafood as its star. The lemon adds a tang, while sour cream provides the smoothness.