A classic first course gets a makeover with a layered technique as salmon and gefilte fish come together for a light and delicious take on an old favorite. Top with horseradish and serve with challah.
Course
Appetizer
Cuisine
Jewish
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings12people
Ingredients
21 1/2 lbs. roll frozen gefilte fish, defrostedfreezer section of Kosher market
11 1/2 lbs. roll frozen salmon, defrosted
2juice of 2 lemons
1English cucumber thinly slicedor regular cucumber, for garnish
2tbsp.fresh chopped dill, divided
Instructions
Preheat oven to 325 degrees. Grease a 9" spring form pan
Spread one roll of the gefilte fish into pan. Spread on top of gefilte fish the salmon, try not to mixed it into the gefilte fish.
Mix the last gefilte fish roll with the lemon juice and fresh chopped dill. Put the last layer on top of the salmon
Cover pan with some tin foil. Bake for 1 hour. Chill. Add (for decoration) some cucumber slices and a sprig or two of dill.