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Layered Gefilte Fish Torte

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 Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 people


  • 2 1 1/2 lbs. roll frozen gefilte fish, defrosted freezer section of Kosher market
  • 1 1 1/2 lbs. roll frozen salmon, defrosted
  • 2 juice of 2 lemons
  • 1 English cucumber thinly sliced or regular cucumber, for garnish
  • 2 tbsp. fresh chopped dill, divided


  1. Preheat oven to 325 degrees. Grease a 9" spring form pan
  2. 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.
  3. Mix the last gefilte fish roll with the lemon juice and fresh chopped dill. Put the last layer on top of the salmon
  4. Cover pan with some tin foil. Bake for 1 hour. Chill. Add (for decoration) some cucumber slices and a sprig or two of dill.