Salmon Gefilte Fish

This exclusive recipe from The New Yiddish Kitchen will win over the hearts of everyone- gefilte fish lovers and haters alike.
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This exclusive recipe from The New Yiddish Kitchen will win over the hearts of everyone- gefilte fish lovers and haters alike.
Salmon Gefilte Fish image

From the authors: If there were ever a food that was completely polarizing, it would be gefilte fish. People either love it or hate it, the latter often being those who haven’t tried it until they were adults. The good news: Making it with fresh salmon and white fish yields a gefilte fish that is nothing like the kind you’re picturing submerged in a jar of fish jelly.

Reprinted from The New Yiddish Kitchen. Copyright © 2016 by Simone Miller and Jennifer Robins. Published by Page Street Publishing Co.

The New Yiddish Kitchen fills a void for modernized, delicious twists on traditional Jewish foods that will please everyone, from those with food sensitivities to traditionalists to those new to Jewish cuisine alike. Authors Simone Miller and Jennifer Robins’ recipes are simple and easy to follow, as well as whimsical and entertaining, thanks to witty, sarcastic tips from the authors’ grandmothers.

  • Duration
  • Cook Time
  • Prep Time
  • 12-16Servings



  • 2 pounds (900 g) fish heads, bones and skin
  • 1 medium onion, peeled and sliced
  • 2 large carrots, roughly chopped
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon (15 g) coconut palm sugar (optional)
  • 2 teaspoons (10 g) salt
  • Cold water, just enough to cover the bones


  • 4 medium carrots
  • 1 small parsnip
  • 1 small onion
  • 2 eggs
  • 1/3 cup (60 g) potato starch
  • 1 teaspoon salt
  • 2 pounds (900 g) salmon, ground
  • (see note)
  • 1 1/2 pounds (675 g) mild white fish, such as cod, pike or carp, ground (see note)



  1. Place the fish bones, sliced onion, roughly chopped carrots, apple cider vinegar, coconut palm sugar and salt in a medium stockpot. Add cold water to cover and bring to a boil.
  2. Allow the stock to simmer for 50–60 minutes, until the vegetables are very soft. Strain the stock and discard the vegetables and bones. Place the stock in a large, deep sauté pan and set aside.


  1. Grate 2 of the carrots and the parsnip. If you are using a food processor to do this, you may need to switch to the chopping blade after shredding, so the vegetables get very finely minced.
  2. Grate the onion and squeeze out the excess liquid.
  3. In a large bowl, whisk together the eggs, potato starch and salt. Mix in the grated vegetables. Add the fish and mix with your hands until well combined. Form the fish mixture into oval patties about 1⁄4 cup (55 g) each.
  4. Peel and slice the remaining carrots.
  5. Bring the stock back up to a simmer and add the fish patties and sliced carrots. Simmer for 10 minutes, flip the fish and simmer another 5 minutes. Chill the stock, fish and carrots for at least 1 hour, or until very cold. Serve the fish cold with the sliced carrots and a little of the stock, if desired.