¾ # chilled salmon boned and skinned—cut into 1” chunks
¾ # chilled white fish (I’ve had luck with Cod, Tilapia) boned and skinned—cut into 1” chunks
1 medium sized onion coarsely chopped
1/3 cup matzo meal
2 large eggs
1 ½ t pepper
about 8 chives, 2 TBLE chopped parsley and dill. Either or or both.
1/2 tea salt
boxed chicken broth– all natural. Use at least 2 QTS for poaching fish

Grind salmon and white fish through the fine blade of the food chopper (or whirl1/3 of the fish at a time in a food processor until very finely chopped, about 20 seconds; do not puree (although I do and it is fine)) Put fish in a large bowl, cover and refridgerate.

Whirl onion in the food processor until smoothly pureed.

To fish add onion, eggs, 1/3 cup matzo meal, pepper, and ½ t salt. Stir until blended. Mixture should be just firm enough to hold its shape when formed into a ball with your hands. If too soft, stir in 2 to 3 more Tbles matzo meal.

Put your hands in a bowl of cold water. Then mold fish mixture into a 3 by 2 patty (about 2 ounces) and gently place on a platter. Repeat with remaining fish mixture, dipping your hands in water as needed.

In a 5 or 6 qt pan over high heat, bring broth to a boil and adjust heat to simmer. At this point I add a couple of cut carrots so that I will have cooked carrots to serve with fish. Gently add patties to pot to make a single layer without crowding. Simmer covered until balls are opaque in center and firm about 10 – 15 minutes.

Lift gefilte fish from pan with slotted spoon; drain on paper towels in a warm place. Repeat to cook remaining patties.

Serve fish warm or chilled. Can make a couple of days in advance.

Horseradish sauce
Combine ¾ cup sour cream, ½ cup prepared horshradish, and 1 T chopped fresh dill or 1 ½ teaspoon dry dill weed.