• 2 onions, sliced
  • 2 carrots, sliced
  • 6 cups water
  • 1 tsp salt
  • 1 tsp sugar
  • 2 onions, finely minced
  • 1 carrot, finely minced
  • 2 Tbsp fresh dill, minced
  • 2 pounds minced fish (use equal amounts of whitefish & salmon)
  • 3 eggs (or 1 egg plus 4 egg whites)
  • 1/2 cup cold water
  • 1/4 cup matzo meal
  • 2 tsp salt (to taste)
  • 1 tsp pepper (to taste)
  • 1 Tbsp sugar (to taste)


Fish stock: Combine 2 onions, 2 carrots, 6 cups water, 1 tsp salt and 1 tsp sugar in a large pot and bring to a boil. Simmer partly covered for 15 to 20 minutes.

Fish Mixture: Meanwhile, combine remaining ingredients in the large bowl of an electric mixer. Beat on medium speed until smooth and silky, about 20 minutes. (If mixing fish in the processor, divide mixture into 2 batches. Process each batch for 3 to 4 minutes, until smooth and silky).

Moisten your hands and shape mixture into plum-sized balls. Drop carefully into simmering liquid. Simmer partially covered for 1-1/2 to 2 hours. When cool, carefully remove fish balls from broth with a slotted spoon. Garnish each piece with a carrot slice. Serve with horseradish. This dish is terrific hot or cold. Yield: 15 pieces.

Tip: Can be frozen, but fish may become watery. If you simmer the defrosted fish for 10 minutes in boiling water to cover, it will taste freshly cooked.

Caterer's Trick: Shape the fish mixture into logs and wrap them in cooking parchment. Each pound of fish makes one log. (Can be frozen at this point. No need to defrost fish before cooking!) Place parchment-wrapped logs in a deep pan and add boiling water to cover fish completely. Cover and cook at 350°F for 1-1/2 hours (2 hours if frozen). When cool, remove from liquid and chill.

Variation: Omit onions and carrots from fish mixture. Add 1/2 cup minced red pepper, 1/2 cup minced green onions, 2 tbsp minced parsley, 1 tsp basil and 1/2 tsp thyme to fish mixture.

Miniatures: Shape fish mixture into tiny balls. Simmer for one hour. These make terrific hors d'oeuvres for a party.

Gefilte Tofu: Marinate cubes of tofu in the liquid from the bottled gefilte fish. Marinate overnight.

Per Piece: 128 Cal; 5 g Total Fat (1 g Sat Fat); 6 g Carb; 79 mg Cholesterol; 362 mg Sodium; 14 g Protein. Exchanges: 2 Lean Meat; 1 Fat.