Recipe by Gracie Schatz
Servings: 8
For the Gefilte Fish:
1 large onion, coarsely chopped
12 oz. Oregon snapper fillet, coarsely chopped
4 oz. wild salmon, bones and skin removed
2 T. vegetable or grapeseed oil
1 large egg
2 T. coarsely chopped fresh dill
1 t. kosher salt
1/8 t. freshly ground white pepper
1 t. sugar
For the Broth:
2 qt. Newman’s Seafood Broth
Preparation:
1. If there are any bones left in your fillets, remove the larger ones by hand, but don’t fret about the smaller ones since they’ll be pulverized in the food processor.
2. Place the onion in the bowl of a large food processor and process until finely ground and mostly liquefied. Add the fish fillets to the food processor along with the rest of the ingredients. Pulse in the food processor until the mixture is light-colored and evenly textured throughout. Scoop into a bowl and give it an additional stir to ensure that all the ingredients are evenly distributed throughout.
3. Warm up your broth, once it is boiling, reduce to a simmer. Wet your hands and form fish into balls, according to your size preference. They should be a little bigger than a walnut but smaller than a matzo ball. They will expand as they cook.
Place them one by one into the simmering broth. When all eight servings are in the pot, make sure heat is low and place lid on the pot. Cook gefilte in the pot for 30 minutes.
Remove gefilte with a slotted spoon and place in a bowl or deep serving dish. Chill.
Serve them chilled, topped with freshly chopped dill and freshly grated horseradish.