Layered Gefilte Fish Torte
There are hundreds of variations of this classic, Jewish first course but this layered gefilte fish torte literally takes the cake (torte?). This past Passover, (2016) I celebrated the first Seder night at the home of my daughter’s in-laws, Rabbi and Mrs. Joel Barron, just outside Boston. Funny story: I actually grew up with my daughter’s mother-in-law in Brooklyn, and when I say “grew up with”, I mean, we literally went from kindergarten through high school together and lived only three or four blocks away from each other, yet we never met until our children met in Boston and later married. Go figure. Now that’s some Jewish geography!
Dinner was absolutely delicious. But what I remember most was the layered gefilte fish torte. I had never seen gefilte fish prepared like this. The dish had a layer of salmon and two layers of gefilte fish and was made in a springform cake pan. It was served as wedge slices, the same way you would serve pie, and it was light as could be. Not only did it look good, it was so tasty, that I could have eaten only that for dinner,
I will absolutely be making this for my next holiday get together.
Who knew the good Rabbi was such a wonderful cook?
Prep Time: 10 minutes
Cook Time: 1 hour
- 2 1 1/2 lbs. roll frozen gefilte fish, defrosted (freezer section of Kosher market)
- 1 1 1/2 lbs. roll frozen salmon, defrosted
- 2 juice of 2 lemons
- 1 English cucumber thinly sliced (or regular cucumber, for garnish)
- 2 tbsp. fresh chopped dill, divided
- Preheat oven to 325 degrees. Grease a 9″ spring form pan
- Spread one roll of the gefilte fish into pan. Spread on top of gefilte fish the salmon, try not to mixed it into the gefilte fish.
- Mix the last gefilte fish roll with the lemon juice and fresh chopped dill. Put the last layer on top of the salmon
- Cover pan with some tin foil. Bake for 1 hour. Chill. Add (for decoration) some cucumber slices and a sprig or two of dill.
- Jodi Luber