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Swiss style Gefilte Fish with Khrein (horseradish) 

Only once did I make a gefilte fish myself .

Towards the Passover of 2008 the Israeli Chefs Association announced a competition for gefilte fish. Although I'm a pastry artist and gefilte fish is not exactly a dessert, I decided to try. There was only one problem-I never made gefilte fish before.  I turned to my wonderful Aunt Susie who gave me Grandmother Mamama's recipe. I won third place (photos from the competition at the end of the recipe).

12 large patties

500 g (net) fresh carp fish

3 eggs

3 medium onions

15 g sugar

Pinch of salt

1 teaspoon white pepper

1/4  cup of tonic water (or soda)

70 g fine matzo flour


  1. Remove head, tail and spine and save for the broth 

  2. Grind the fish meat along with the 3 medium onions 

  3. Add the eggs, sugar, salt and pepper.

  4. Add Matzo Flour - The mixture should be thick but still sticky 

  5. Allow 20 minutes to set. Taste and complete seasoning.

  6. If the mixture is too dry, add some tonic water

  7. Divide into units of 80 grams

  8. Make oval patties 10 cm long and 6 cm wide and 1.5 cm thick


2 liters of water

Fish head, tail and spine

15 g sugar

Salt and white pepper, to taste

2 large onions, sliced


  1. Boil water in a wide pot with head and fish bones.

  2. Remove the head and bones.

  3. Add salt, pepper and onion slices and boil again.

  4. Add the patties. Bring to another boil, and simmer for about an hour.

  5. Remove the patties and place on a serving dish.

  6. Drain the water to get as clear a gel as possible, reduce, and pour back over the patties.

1 carrot
Tablespoon black pepper

Boil the carrots with the pepper seeds, and cook for 5 minutes on a low heat.

Slice into thin slices for decoration.

White Khrein (horseradish spread) 

150 g fresh horseradish root

1/4 cup vinegar

Pinch of salt

50 g milk cream



Peel the root and cut to 4.
Grate thinly in a food processor.

Add the vinegar, salt and cream and stir.


Red Khrein

Add cooked red beet to the food processor while grating the horseradish.

To serve:

Serve the patties as a cold first course, decorated with carrots. The horseradish is served separately as a complimenting side dish.


keep away as possible from the food processor when grating the horseradish, or wear a masc and glasses.

The Gefilte Fish Competition, Israeli Chefs Association 2008

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