We are celebrating the Passover holiday now. My husband read that there are 2 schools of thought used when planning a seder. The first school attempts to recreate the seder that your mother hosted with all the traditional dishes (read pudding, greasy, way too many eggs). The second school of thought wants to create dishes that are more modern, healthy and innovative. Irregardless of of which school of thought you think you follow, every seder includes chicken soup with matzah balls!
Personally, I find myself a combo of both schools. I wanted to serve gefilte fish (traditional), but in a more elegant way. I found a great, EASY recipe in the cookbook Kosher by Design.
You will need:
- 2 frozen loaves plain gefilte fish, defrosted in the wrapper
- 1 frozen salmon gefilte fish loaf, also defrosted
- 2 Tablespoons chopped fresh dill
- 1 lemon
- 1-2 cucumbers
Preheat oven to 350 degrees.
Spray a 9 inch springform with Pam.
Add the chopped dill and juice of the lemon to 1 of the plain gefilte fish loaves and set aside.
Spread the first plain gefilte fish loaf on the bottom of the springform pan. I used a wet spoon to smooth it evenly to the edges. Then, on top of that layer, do the same with the salmon loaf and then use the last loaf with the lemon/dill mixture.
Cover with foil and bake for 1 hour. Remove the foil and continue baking until it is set in the middle. Mine took around another half hour. Your house will smell! Make sure you prepare this a day or 2 before serving.
Cool and refrigerate overnight. Thinly slice, either by hand or with a mandoline, cucumber and lay concentrically on top. Slice into wedges to serve. You can chop some yellow pepper to use as decoration.
Cut some wedges of cucumber and hollow out the top with a spoon to fill with horseradish.
This was a huge hit at our seder. Both for it’s taste and presentation. Give it a try!!