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Salmon Gefilte Fish Mold

April 18, 2021
Salmon Gefilte Fish Mold

I make homemade gefilte fish twice a year: Passover and Rosh Hashanah. Before Passover, at what we call a “gefilte-in,” friends assemble in my kitchen with their own pots, fish, carrots, eggs, and matzo meal to make old-fashioned gefilte fish patties. For Rosh Hashanah, I make a light, circular fish terrine that looks beautiful and has the components of gefilte fish, but is very easy to make.

Featured in: How To Make Gefilte Fish That Your Guests Will Actually Want To Eat

Great for: Rosh Hashanah


  • 2pounds salmon fillets
  • 1pound cod, flounder, rockfish, or whitefish
  • 3medium Bermuda onions, peeled and diced (about 2 pounds)
  • 3tablespoons vegetable or canola oil
  • 4large eggs
  • 4tablespoons matzo meal
  • 2large carrots, peeled and grated
  • 4tablespoons snipped fresh dill, plus more for garnish
  • 1tablespoon salt or to taste
  • 2teaspoons freshly ground pepper
  • 1teaspoon Dijon mustard
  • 2tablespoons sugar
  • Parsley, for garnish
  • Beet horseradish sauce, to serve
Yield: 15 to 20 slices


  • Step 1

    Have your fish store grind the fillets or grind them yourself, one at a time, in a food processor or meat grinder. Don’t puree the fish—you want some texture. Preheat the oven to 325 degrees. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.

  • Step 2

    In a large pan over medium-high heat, sauté the diced onions in the oil until soft and transparent but not brown. Set aside to cool.

  • Step 3

    Put the fish, onions, eggs, 2 cups water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with the flat beater. Beat at medium speed for 10 minutes.

  • Step 4

    Pour the mixture into the Bundt 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 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 pan, then carefully invert the terrine onto a flat serving plate.

  • Step 5

    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 beet horseradish sauce. Leftovers keep for up to five days.