Tricolor Gefilte Fish
Pareve|Eileen GoltzThis recipe is kosher for passover
please consult the ou's guidelines for checking fruits and vegetables > Sent in by Rita Omaner. This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare. The recipe is based on a 9-inch spring form pan with a removable bottom. If you are using a larger spring form pan you may need to use 1-2 loaves per layer. Playing with the amounts won't affect the cooking method, but you may need to increase the cooking time by 10-15 minutes. Fresh herbs, including basil, cilantro, dill, mint, oregano, parsley, rosemary and thyme tend to be infested with aphids, thrips and other insects. Please check "Kashrut Instructions" below for instructions on insect inspection.
Ingredients
- 2 (22 oz.) loaves plain gefilte fish, defrosted in wrapper
- 1 (22 oz.) loaf salmon gefilte fish, defrosted in wrapper
- 2 Tablespoons fresh dill, chopped
- 1 lemon
- 6 cucumbers for horseradish wells, plus one extra long cucumber for top garnish (optional)
- Prepared red horseradish (optional)
- Mayonnaise (optional)
- Yellow pepper (optional)
Instructions
- Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick vegetable spray. Give it a heavy even coat. Open each of the 3 gefilte fish wrappers.
- Add the dill and juice from lemon into one of the plain gefilte fish loaves. Mix thoroughly so the dill is dispersed evenly. Set aside.
- Using a thin spatula spread the plain gefilte fish into an even layer in the bottom of the springform pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon dill fish mixture.
- Cover the pan with foil. Bake for 1 hour. If the fish does not look set in the center, remove the foil and bake 5 minutes longer.
- Let cool and refrigerate overnight.
- As an optional garnish, slice a long unpeeled cucumber by hand or by mandolin into paper thin slices. Lay the slices in concentric circles around the top of the fish.
- Release the sides of the springform pan. To serve as individual servings, cut into wedges, like a pie; trim any brown edges.
- Cut the cucumbers into 2- to 3-inch pieces. Hollow out the center.
- Mix a few tablespoons of the prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill the cucumber wells.
- Serve a slice of fish on a piece of leafy lettuce with a cucumber well. You can decorate each plate with tiny squares of yellow pepper.
Kashrut Instructions
FRESH HERBS:
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing. Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used. INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure. RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used. INSPECTION:- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
