By: Robin Kurss
It’s hard to believe that Passover is here next week and so, it’s time to get busy making some old favorites. My grandmother used to hak (chop) 25 pounds of fish for her gefilte fish each year. She lovingly made the fish broth to cook the balls in, and it was quite a project. These days, I admit that I use the loaves found in the freezer section and although it’s not the same, they are pretty good. Years ago, I started to use Susie Fishbein’s recipe for Tri Color Gefilte Fish and for my family, it wouldn’t be a holiday without it. I am happy to re share the recipe here. Wishing you all a delicious and zissen (sweet) Pesach.
10 Servings
Ingredients:
• 2 (22-oz) loaves plain gefilte fish, defrosted in the wrapper
• 1 (22-oz) loaf salmon gefilte fish, defrosted in the wrapper
• 2 T fresh dill, chopped
• 1 lemon
• Prepared red horseradish
Directions:
- Preheat oven to 350 degrees.
- Spray a 9” springform pan with non-stick cooking spray.
- Open each gefilte fish wrapper. Place 1 of the plain loaves in a bowl. Add dill and juice from the lemon. Mix and set aside.
- Using a spatula, spread the other plain loaf into an even layer on the bottom of the springform pan. Top with an even layer of salmon loaf. Finish with an even layer of the dill flavored loaf.
- Cover the pan with foil and bake for 1 hour. Let cool and refrigerate overnight. This can be done a few days in advance!
- Release the sides of the pan and slice into 10 wedges. Serve with horseradish.
