Food & Cooking Recipes Appetizers Salmon and Cod Gefilte Fish 3.0 (2) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Rate Print Share Photo: Chris Simpson Prep Time: 50 mins Total Time: 2 hrs 5 mins Yield: 8 to 10 Serves Our modern take on the Passover classic transforms this often divisive dish into elegant quenelles made with salmon and cod rather than the traditional carp or pike. Ingredients 2 tablespoons extra-virgin olive oil 2 medium onions, 1 chopped, 1 quartered 3 carrots, 2 peeled and chopped (⅔ cup); 1 peeled and cut crosswise into thirds Kosher salt and freshly ground pepper 1 celery stalk, cut crosswise into thirds 1 dried bay leaf ½ teaspoon black peppercorns 2 tablespoons kosher fish sauce, such as Red Boat 3 tablespoons matzo meal 1 ½ pounds skinless salmon fillet ½ pound skinless cod fillet, chopped into 1-inch pieces 1 tablespoon Dijon mustard 1 tablespoon sugar 3 tablespoons chopped fresh dill, plus sprigs for serving 3 large eggs Escarole leaves, lemon wedges, sliced mini cucumbers, halved radishes, matzos, for serving Lemon-Horseradish Sauce Carrot-Beet Horseradish Directions Heat oil in a large straight-sided skillet over medium. Add chopped onion and carrots; season with salt and cook, stirring occasionally, until very soft, about 10 minutes. Transfer mixture to a bowl; let cool. Return skillet to medium-high heat (do not wipe clean). Add remaining onion and carrot, celery, bay leaf, and peppercorns; toast until fragrant, about 2 minutes. Add 8 cups water, fish sauce, and 1 tablespoon salt; bring to a boil. Remove from heat. In a small bowl, combine 1/3 cup liquid and matzo meal. Cover skillet. Meanwhile, slice 1/2 pound salmon into 10 strips, each about 1 inch thick and 2 inches long. Place on a plate, season with salt, cover, and refrigerate. Chop remaining 1 pound salmon into 1-inch pieces. Place chopped salmon and cod in a food processor with chopped-onion mixture, matzo-meal mixture, mustard, sugar, and dill. Add 2 1/2 teaspoons salt and 1/2 teaspoon pepper; pulse until combined. In the bowl of a mixer fitted with the paddle attachment, beat eggs on medium speed until foamy, 1 minute. Add fish mixture; beat until fluffy, about 7 minutes. Cover and refrigerate 1 to 4 hours. Scoop fish mixture into 10 half-cup balls; transfer to a parchment-lined rimmed baking sheet. With dampened hands, press a salmon strip into each ball, then shape into an oval. Return liquid in skillet to a simmer. With a spoon, gently drop in fish ovals. Remove from heat; cover and let stand 15 minutes. Refrigerate overnight. Let stand at room temperature about 30 minutes. With a slotted spoon, gently remove gefilte fish. Serve over escarole with lemons, cucumbers, radishes, matzos, and sauces. Cook's Notes In some Jewish traditions mustard is considered kitniyot and not allowed for Passover. Originally appeared: Martha Stewart Living, April 2019 Rate It Print