Salmon Gefilte Fish
Solid vegetable shortening or vegetable cooking spray
2 medium-size onions, cut into chunks
5 medium-size carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
1 cup curly-leaf parsley leaves
3 pounds skinless salmon, cut into 2-inch pieces
3 large eggs
1/2 cup vegetable oil
1/4 cup sugar, or to taste
2 teaspoons kosher (coarse) salt, or to taste
2 teaspoons black pepper, or to taste
1. Place a rack in the center of the oven and preheat the oven
to 350T. Grease 24 muffin cups with
shortening or cooking spray.
2. Place the onions in a food processor and pulse until they are
minced. Transfer the onions to a very
large bowl.
3. Process the carrots, celery, and parsley together until ground.
Add to the onions.
4. Process about two thirds of the salmon, adding 1 piece at a
time through the feed tube, until ground.
Add the processed salmon to the onion mixture.
5. Process the remaining salmon, adding it through the feed tube.
Then add the eggs, oil, sugar, salt,
and pepper, and process until well blended. Add this mixture to
the onion-salmon mixture, and
combine well.
6. Divide the salmon mixture evenly among the prepared muffin
cups. Bake until me top feels set
when touched, 25 to 30 minutes. Let the fish cool in the muffin
cups; then unmold.
7. Serve at room temperature.
Makes 24
or seared fish or meat.
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