Gefilte Fish Pate

Name: Gefilte Fish Pate
Ingredients: 3 tablespoons vegetable oil; 4 medium sweet onions (about 2 pounds), peeled and chopped; 1.5 pounds whitefish fillet, bones removed, finely ground; 1.5 pounds pike fillet, bones removed, finely ground; 4 large eggs; 2 cups cold water; 6 tablespoons matzah meal; 1 tablespoon coarse salt; 2 teaspoons freshly ground white pepper; 2 tablespoons sugar; 2 large carrots, peeled and grated; Fresh flat-leaf parsley, for garnish; Red horseradish, for serving; White horseradish, for serving

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By

Martha Stewart Test Kitchen

Updated on October 9, 2019

Servings:

20

Begin your Passover dinner with this delicious gefilte fish pate recipe from Joan Nathan's "Jewish Cooking in America." Source: The Martha Stewart Show, April 2009

Ingredients

3 tablespoons vegetable oil
4 medium sweet onions (about 2 pounds), peeled and chopped
1 ½ pounds whitefish fillet, bones removed, finely ground
1 ½ pounds pike fillet, bones removed, finely ground
4 large eggs
2 cups cold water
6 tablespoons matzah meal
1 tablespoon coarse salt
2 teaspoons freshly ground white pepper
2 tablespoons sugar
2 large carrots, peeled and grated
Fresh flat-leaf parsley, for garnish
Red horseradish, for serving
White horseradish, for serving

Directions

Preheat oven to 325 degrees.
Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent. Remove from heat and let cool.
In the bowl of an electric mixer fitted with the paddle attachment, combine fish, cooled onions, eggs, water, matzah meal, salt, pepper, and sugar. Beat on medium speed for 15 minutes. Add grated carrots and mix until well combined.
Transfer mixture to 12-cup bundt pan, smoothing top with a spatula. Place bundt pan in a larger baking dish and fill baking dish 2-inches high with water. Transfer to oven and bake for 1 hour. Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour more.
Remove bundt pan from oven and let stand 5 minutes. Invert onto a flat serving plate and refrigerate overnight. Slice and serve garnished with parsley.

Originally appeared: The Martha Stewart Show, April 2009, The Martha Stewart Show, Episode 4131