Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

A modern twist on traditional gefilte fish, this elegant salmon version is made with fresh salmon and white fish, combined with aromatic vegetables and seasonings, then baked in a Bundt pan for an impressive presentation. Served with horseradish and beet sauce, it makes a stunning appetizer for special occasions.

12 servings

5 hr 55 min

Published October 4, 2025

Ingredients

•2 pounds salmon fillets
•1 pound cod, flounder, rockfish, or whitefish
•3 medium red onions
•3 tablespoons vegetable or canola oil
•4 large eggs
•4 tablespoons matzo meal
•2 large carrots
•4 tablespoons fresh dill
•1 tablespoon salt
•2 teaspoons ground pepper
•1 teaspoon Dijon mustard
•2 tablespoons sugar
•1 to taste parsley
•1 to taste Horseradish and Beet Sauce

Cooking Instructions

1.
Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
15 min
2.
In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
10 min
3.
Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
10 min
4.
Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.
80 min
5.
Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.
240 min

Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

12 servings

5 hr 55 min

Published October 4, 2025

Ingredients

•2 pounds salmon fillets

•1 pound cod, flounder, rockfish, or whitefish

•3 medium red onions

•3 tablespoons vegetable or canola oil

•4 large eggs

•4 tablespoons matzo meal

•2 large carrots

•4 tablespoons fresh dill

•1 tablespoon salt

•2 teaspoons ground pepper

•1 teaspoon Dijon mustard

•2 tablespoons sugar

•1 to taste parsley

•1 to taste Horseradish and Beet Sauce

Cooking Instructions

Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.

15 min

In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.

10 min

Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.

10 min

Pour the mixture into the Bundt or tube pan, then put the pan inside the larger water-filled dish (called a bain-marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour, or until the center is solid. Remove the Bundt or tube pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt or tube pan, then carefully invert the terrine onto a flat serving plate.

80 min

Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with Horseradish and Beet Sauce. Leftovers keep for up to 5 days.

240 min