Smoked whitefish adds a rich flavor and delightful creaminess to the dish we love to reclaim. Though the technique is quite similar to the Herbed Gefilte Fish, this recipe is incredible on toasted rye bread and will make a believer out of even the most stubborn

 

Serving Size

Makes 2 loaves (about 24 slices)

Ingredients

  • 3 1⁄2 tablespoons olive oil

  • 1 medium onion, coarsely chopped

  • 1 cup coarsely chopped scallions

  • 2 large eggs

  • 2 tablespoons fresh lemon juice

  • 11⁄2 pounds flounder or sole fillet, coarsely chopped

  • 10 ounces smoked whitefish fillets, or

  • flesh cut from the whole fish (bones and skin removed)

  • 13⁄4 teaspoons kosher salt

  • 1⁄4 teaspoon white pepper

  • 3 tablespoons matzo meal (optional)

  • Horseradish relish, for serving

    Instructions

  1. In a skillet, heat the olive oil over medium-low heat. Add the onion and sauté until soft, about 5 minutes. Add the scallions and cook, stirring, for1 minute. Remove from the heat.

  2. If there are any bones left in your whitefish, remove the larger ones by hand, but don’t fret about the smaller ones since they’ll be pulverized in the food processor. In a food processor, combine the eggs and lemon juice and process for a few seconds. Add the flounder, smoked whitefish, salt, white pepper, and matzo meal (if using). Process until the fish is well ground and pastelike. Add the onion and scallions and pulse to further grind, stirring between pulses. Once you’ve reached a consistent texture with no clumps, transfer the mixture to a bowl and give another stir to ensure that the ingredients are evenly distributed. Cover and refrigerate for about 1 hour, until cold.

  3. Preheat the oven to 375oF. Grease two 8 x 3-inch loaf pans or line with parchment paper. Place the chilled mixture in the loaf pans, cover with aluminum foil, and bake for 25 minutes. Remove the foil and bake for 10 minutes more. Remove the gefilte from the oven and let cool completely before slicing and serving. Serve cold or at room temperature.

Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.