Great fish appetizer - regular gefilte and salmon combo

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Forum -> Recipe Collection -> Fish

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alef22

Tue, Apr 26 2005, 11:24 am

I made such a pretty dish that was so easy.
Defrost two regular gefilte fish loaves and one salmon gefilte fish loaf.
Add a bunch of dry or checked fresh parsley to one white loaf.
Spray a springform round pan and pat down plain white fish mush all around. Next put the salmon layer on top of bottom layer. Lastly, pat down parsley fish on top. Bake 350 for an hour--should feel solid to touch. Let cool completely--can even put in fridge and when ready to serve take out of pan.
Filled cucumber rounds with chrein and put next to one slice of fish--it really looks neat.

Pickle Lady

Tue, Apr 26 2005, 2:08 pm

I always wanted to do that recipe....good to know that it was nice and easy.

alef22

Tue, Apr 26 2005, 2:34 pm

The hardest part was finding my Pesach springform pan--enjoy!

Chanie

Wed, Apr 27 2005, 12:34 pm

I made this fish for my sister-in-laws shobbos sheva brachos. It was gorgeous and taste great too. I got many compliments for it.

queenie

Tue, May 03 2005, 12:37 am

That sounds great and so easy. But that's a lot of fish. Does it freeze well? Can you make it in a loaf pan so I could serve a slice of it and see the colours?

alef22

Mon, Jun 20 2005, 11:04 am

Sorry--did not see your post until now.
This cuts nicely in 12 good size cake like slices but yes you can get alot more out of it by cutting thin slices. I don't know if cooked gefilte fish freezes well. The only problem with the loaf pan is that it might be hard to get it out neatly. The spring form pan makes it a breeze to unmold. The layers would definitely show though.

Chanie

Mon, Jun 20 2005, 12:18 pm

use a loaf pan but line it with wax paper so that you can remove the fish easily

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