Total Time
Prep 2 mins
Cook 40 mins

Born of necessity (no time, lots of!!), this quickly became a family favorite. It is almost silky in texture, and holds up well. Dress it up with horseradish or horseradish and mayo, or an assortment of salads... the possibilities are endless. An excellent make-ahead for a busy holiday week


  1. Defrost gefilte fish loaf (partially defrosted is ok if you are pressed for time).
  2. Dump it unceremoniously in a 9" round pan (or equivalent).
  3. Add honey to taste (start with about 1/4 cup if you like your fish sweet; less if you don't), and sprinkle with white pepper (again, more if you like the thrill of the heat, less if you don't).
  4. Smoosh some more, and smooth out the top.
  5. Sprinkle with paprika for color.
  6. Bake at 325F (give or take) for about 40 minutes.
  7. Will be firm but not dry when it is done.


Most Helpful

Ohhhhhhh this was good! This was my first try at using a frozen fish log ... this was so easy and DELICIOUS... my DH and I loved it and I will definitely make it again. Thank you again! It helped make our otherwise difficult New Year much sweeter! ETA: I've been making this over and over again and I can't tell you how much we enjoy it. I'm not any good at making gefilte fish from scratch and don't usually have the time.... so we mostly did without, although both my husband and I love good gefilte fish. Now I make it frequently and will continue to do so!

Saralaya September 15, 2013

This was sooooo easy and delicious! I was totally skeptical when i took it out of the oven but I served it for shabbos lunch to a table of 8 people and everyone loved it. Thanks so much, looks like ill be making this every week now! :)

LittleChefSam February 16, 2012

this recipe is simple and both me and my dh love it! i gave it 4 and not 5 stars because i think the cooking time is a bit off....or maybe its my oven (though i dont have this issue with any other food) sometimes it comes out watery and sometimes to stiff...texture is an issue here im still trying to figure out but they taste when it comes out right is yummy!

Elana in New York January 18, 2012

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