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–+ servings
Gefilte fish on a platter with horseradish on the side.
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5 from 2 votes

Homemade Gefilte Fish Recipe

This Homemade Gefilte Fish Recipe is the ultimate way to create the best gefilte fish from scratch. Forget the jar or the boiled version, this elegant recipe uses mild salmon and whitefish and is beautiful baked in a Bundt pan. A fresh update to a true classic.
Prep Time30 minutes
Cook Time1 hour
Chill Time3 hours
Total Time4 hours 30 minutes
Course: Appetizer
Cuisine: Jewish
Diet: Kosher
Servings: 10
Calories: 132kcal
Author: Dana Shrager

Equipment

Ingredients

  • 1 pound salmon fillet skinned
  • ½ pound whitefish fillet skinned (or other similar mild fish such as halibut or flounder)
  • 1 medium sweet onion diced
  • 1 tablespoon olive oil
  • 1 large carrot grated
  • 2 large eggs
  • ½ cup water
  • 2 tablespoons matzo meal
  • 1-½ teaspoons Diamond Crystal kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon granulated white sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard optional if you don’t eat seeds during Passover
  • ¼ cup chopped fresh dill and/or parsley
  • Cooking spray for mold or brush olive oil
  • optional garnish: more fresh dill and/or parsley for the serving platter

Instructions

  • Prep the fish: If possible, have the fish vendor grind the fish for you into a fine grind (not a puree, leave a light texture). Otherwise, do it yourself in a food processor (with short pulses) or meat grinder. It’s surprisingly easy to do.
  • Prep the oven: Place the oven rack in the center, and preheat to 325ºF.
  • Cook onion and carrot: Sauté onion and carrot in a pan at medium heat until soft but not brown, about 8-10 minutes. Let cool a little.
  • Mix: In a stand mixer with the flat paddle beater, combine the fish, eggs, water, matzo meal, salt, pepper, sugar, lemon juice, onion, carrot, and mustard. Mix at medium speed for 3 to 5 minutes until well combined and smooth. Then add the herbs, and mix until just combined.
  • Prepare mold: Grease the ring mold with cooking spray. Pour the fish batter into the mold, and smooth the top. Make a bain-marie (water bath) by placing the filled mold in a slightly bigger pan (like a square Pyrex dish), and add about an inch or so of warm water to the bigger pan. Cover by placing a sheet of foil on top.
  • Cook: Cook for up to 1 hour or until the center is solid and a toothpick inserted in the center comes out clean. Set your timer for less time so you can check early.
  • Cool and Plate: Cool the mold away from the water bath for 20 minutes. Then run a blunt knife around the inner perimeter of the mold to loosen the fish. Carefully unmold onto a serving plate. Wipe any excess water with a paper towel. Garnish platter with fresh herbs. Cover and refrigerate until serving.
  • Serve: Slice servings like a cake. Serve with a side of horseradish sauce.

Notes

Make ahead: Gefilte fish is a great make-ahead dish. You can prepare the fish up to two days ahead of time, cover tightly, and refrigerate.
How to store: Store leftovers in an airtight container in the refrigerator for up to three days.
Freeze: Once cooled, wrap well, and freeze for up to 2 months. Defrost in the refrigerator, and drain any excess water.
How to reheat: Gefilte fish is typically eaten cold or at room temperature.

Nutrition

Calories: 132kcal | Carbohydrates: 5g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 69mg | Sodium: 405mg | Potassium: 352mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1177IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg