Name: Smoked Whitefish Gefilte Fish with Lemon-Horseradish Sauce
Yield: Yield: about 24 Fish Dumplings
Cuisine: United States
Ingredients: 2 cups smoked whitefish, carefully removed from the bones of a 2 to 2½ pound fish; 1½ pounds mild white-fleshed fish fillets (such as sole or flounder), skin and any bones removed and discarded, cut into 1-inch pieces; ¼ cup plus 2 teaspoon sprepared white horseradish; 1 large cabbage, separated into leaves and rinsed (these are discarded before serving, so you can use slightly imperfect or dark green outer leaves); 2 garlic cloves, peeled; 1 cup trimmed and chopped scallions, white and light green parts only (about 6 medium scallions); 4 large eggs; 1 tablespoon fresh lemon juice; 3 tablespoons fresh lemon juice; Soft lettuce, endive, or radicchio leaves, for lining the plates; 1½ cups mayonnaise; freshly ground pepper; Kosher salt; ¼ cup matzoh meal; 2 tablespoons mild olive oil; ¾ cup scraped and thinly sliced carrots; 1 cup chopped onion

Preparation info

Yield: about
24
Fish Dumplings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

This unusual recipe, combining smoked whitefish with a mild fillet like flounder, is from a seder meal I devised for Bon Appétit magazine. It’s much quicker to prepare than traditional gefilte fish because the delicate dumplings are steamed between cabbage leaves to keep them moist, not poached in fish broth. Leftovers can be refrigerated for a few days.

A reader who prepared the recipe wrote: “ I made these for Passover for my husband’s family. They were so delicious that I