Prep 30 mins
Cook 1 hr 30 mins
We were invited to my sister's mother-in-law's home during the Passover holiday for lunch, and she served this fish dish as part of a dairy luncheon. It was fabulous, and devoured by all, adults and children alike. Mrs. Wasserman kindly consented to share the recipe with me, and I, in turn, am happy to have the opportunity to share it with all of you. The frozen loaves that I refer to in this recipe can be found primarily in kosher markets or in grocery stores that cater to kosher consumers. Serve with horseradish or a spicy mayonnaise. Perfect not only for Passover but for all year long, excellent warm or chilled.
- 1 loaf salmon-gefilte, defrosted (A&B)
- 1 loaf gefilte fish, defrosted (Ungar's)
- 1 (16 ounce) package frozen chopped spinach, defrosted
- 1 onion, chopped
- Place the defrosted loaves into two separate bowls.
- Add a pinch of sugar and salt, pepper if desired, to each bowl.
- Sauté the onion, add the sautéed onion to the bowl containing the defrosted white gefilte fish mixture.
- Mix well.
- Drain the defrosted frozen chopped spinach well, squeezing out any excess water, add it to the white gefilte fish mixture.
- Mix well.
- Layer, in a well greased loaf pan, one half of the salmon mixture, then all of the white gefilte mixture, then the last half of the salmon mixture.
- Cover with foil and bake at 350°F for 1 and 1/2 hours.
Leah, This looked and tasted great and was a big hit at our table. It was also easy to make and we didn't change a thing. Shira & Raphael
Quite delicious! I think that next time I might make it a little differently--using all the salmon on the bottom, followed by some plain whitefish, then whitefish with spinach. The possible variations are endless, but the presentation is just great and it is an easy make-ahead for the holidays. Many thanks.