Baked Salmon Cake, Gefilte Fish-style
Gefilte fish is a Jewish dish made from a poached mixture of ground boned fish which is typically eaten as an appetizer. The dish is popular on Shabbat and Holidays such as Passover, although they may be consumed throughout the year. One of the more interesting versions of Gefilte fish I found is a recipe that is baked in a Bundt cake pan. It makes for great presentation during family dinners and holiday or other gatherings. Gefilte is usually made with white fish but I chose to use salmon. For this particular recipe, I also substituted Matzo meal with bread crumbs. The finshed product looks really appetizing with the pinkish color of the salmon, the green from parsley and the orange from the carrots. Garnishing it with cherry tomatoes adds even more color to this recipe.
Oh, and don’t worry about leftovers. They’d make good salmon sandwiches!
2 lbs. salmon fillet, sliced into 2-inch pieces
2 medium onions, peeled and chopped
3 eggs, beaten
3 tbsps Matzo meal (or bread crumbs)
1 tbsp brown sugar
1 tsp parsley spice or two tbsps fresh chopped parsley leaves
1 cup, shredded carrots
Salt and pepper to taste
2 tbsps Olive oil
1 cup cherry tomatoes
Mint leaves for garnish
Preheat over to 325 degrees. Heat Olive in a medium pan and saute the onions until fragrant and tender. In a large bowl, combine salmon, sauteed onions, eggs, bread crumbs, sugar, carrots, parsley and salt and pepper to taste. Using an electric mixer, mix ingredients on medium speed. Transfer mixture into a slightly-oiled Bundt pan . Flatten the top using a spatula. Cover with aluminum foil. Place Bundt pan in a large shallow, oven-safe glass cake pan half-filled with water. Place in oven and bake for about an hour. Remove from oven and allow to cool. Place a large flat round plate over the Bundt pan. Turn it over carefully. Refrigerate the baked salmon for several hours. When ready to serve, garnish with cherry tomatoes and mint leaves.