Best Salmon Gefilte Fish Mold With Horseradish And Beet Sauce Recipes

LEMON-HORSERADISH SAUCE

Steps:

• Combine sour cream, lemon zest and juice, and horseradish in a small bowl; season with salt. Serve with gefilte fish.

GEFILTE FISH WITH BEET HORSERADISH

Steps:

• To make the dumplings, cut the fish into 1 1/2-inch chunks and place in the freezer for 10 to 15 minutes to freeze partially. Transfer to a food processor and process to as fine a puree as possible. Add the onion, egg, matzo meal, salt, and pepper and continue processing to a paste. Cover and set aside in the refrigerator until quite firm, at least 1 hour or up to overnight.
• To make the beet horseradish, cook the beet in water to cover until it can barely be pierced, 20 to 30 minutes, depending on the size. Drain and let cool until it can be handled, then peel it while still warm. Grate on the medium-fine holes of a box grater. In a small bowl, combine the grated beet, horseradish, vinegar, sugar, and salt and stir to mix. Set aside at room temperature until ready to use or refrigerate for up to 2 days.
• To make the broth, combine the fish bones and heads, carrot, celery, shallot, salt, and water in a medium saucepan, adding more water if needed to cover the ingredients. Bring to a boil over high heat and skim off any foam that forms on the surface. Decrease the heat to maintain a brisk simmer, cover partially, and cook until slightly reduced, about 30 minutes. Strain through a fine-mesh sieve into a large pot and bring to a simmer over medium-high heat.
• To cook the dumplings, with wet hands, form the fish mixture into ovals the size of a very large egg, using about 1/3 cup for each dumpling. Drop them into the broth and bring just to a boil. Cover the pot and simmer, adding more water if necessary to keep the dumplings afloat, until cooked through, about 1 1/2 hours. Transfer the dumplings and broth to a serving bowl, let cool until no longer steaming, and refrigerate until the broth sets into a loose gelée, 3 hours or so.
• Serve the gefilte fish and gelée cold with the beet horseradish on the side.

SALMON GEFILTE FISH

Steps:

• Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
• Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
• Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
• Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
• Serve with the mayonnaise.

HORSERADISH AND BEET SAUCE

Steps:

• Heat the oven to 350°F. Rub the whole beets with 1 tablespoon of olive oil and wrap in foil. Bake the beets for about an hour or until tender in the center when pierced with a knife. Remove from the oven, allow to cool, then peel and cut into large chunks.
• In the bowl of a food processor, mix the horseradish and the vinegar. Process with the steel blade until finely chopped; do not purée. Add the beets and remaining olive oil. Pulse until the beets are coarsely chopped, but not puréed. Transfer to a bowl and add the salt, pepper, and lemon juice to taste.
• Adjust the seasoning as needed. Cover and refrigerate for at least a day. Serve as an accompaniment to the Salmon Gefilte Fish Mold.

SALMON GEFILTE FISH MOLD WITH HORSERADISH AND BEET SAUCE

Steps:

• Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
• In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
• Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
• Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
• Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.