State Bird Provisions' California Salmon "Gefilte" Fish Recipe

Gefilte Fish

• 1 lb salmon, boneless and skinless 
• 2 egg whites 
• 1/2 cup bonito flakes 
• 1/2 cup juicy sauerkraut, chopped
• 1 Tbsp tapioca starch mixed with 3 Tbsp water to form a slurry 
• 1/4 cup dill, chopped
• 1/4 cup chives, chopped
• 2 tsp kosher salt 
• A few cracks black pepper 
• 2 cups matzah meal, for coating 
• 4 cups rice bran or vegetable oil, for frying 

Sweet and Sour Beets

• ½ lb trimmed beets
• Kosher salt
• 2 Tbsp kosher for Passover soy sauce or Japanese soy sauce
• 3 Tbsp aged balsamic vinegar                  
• 1 Tbsp water

Horseradish Sauce

• 1 egg yolk 
• 1/2 Tbsp Dijon mustard 
• 1 Tbsp sherry
• 3–4 Tbsp water 
• 1 Tbsp prepared horseradish 
• 1 Tbsp salt 
• 1 cup grapeseed oil 

Optional Garnishes 

• Shaved baby beets 
• Horseradish 
• Bonito flakes

Dice the salmon and place in the freezer for 30 minutes.

Have all the other ingredients prepped and ready to go, as once you start, you’ll want to work quickly. 

When you are ready to make the gefilte fish, place the chilled fish in a food processor. Pulse a few times, for 10 seconds each, until it comes together.

Add the egg whites, and blend for 10 seconds. Then, add the bonito, sauerkraut, tapioca starch slurry, salt, and pepper.                                     

Blend until the mixture comes together. Remove from the food processor into a bowl, and fold in the herbs. 

Use immediately, or chill the mixture until you are ready up to fry, up to one day. 

When you are ready to fry, add the oil to a pot and bring to 350 degrees F.

Place the matzah meal in a bowl. Scoop the fish mixture into one-ounce balls and drop directly into the matzah meal. Roll to coat the gefilte fish evenly. 

Add the balls to the hot oil and fry for about 3 minutes, or until golden brown. 

Remove from the oil with a slotted spoon, and place on a rack or paper towel. 

Serve immediately.

For the sweet and sour beets:

Place the beets in a medium saucepan, add water to cover, and season with salt until the water tastes salty. Bring to a boil, lower the heat to maintain a simmer, and cook until fully tender, 30–40 minutes. Drain the beets and let cool.

Using paper towels, rub off the beet skins, coarsely chop the beets, and then transfer to a blender. 

Add the vinegar, soy sauce, and water and blend until very smooth. Transfer to an airtight container and store in the fridge for up to five days.

For the horseradish sauce:

Place all ingredients into a food processor. Running the processor, slowly stream in the oil until well-combined. Transfer to an airtight container and store in the fridge for up to five days. 

To serve:

Spoon some sweet and sour beet puree and horseradish sauce onto a serving platter. Place the fried gefilte fish balls on top of the sauces. Garnish with shaved baby beets, freshly grated horseradish, and bonito flakes.

Enjoy!