If you've ever thought traditional gefilte fish was a bit too old-fashioned or fishy-tasting for your liking, wait until you try this vibrant and modern twist—our Salmon Gefilte Fish with Fennel and Tarragon Recipe is a revelation. It swaps out the usual carp for fresh, succulent salmon that’s beautifully complemented by the crisp, slightly sweet bite of fennel and the subtle anise notes of tarragon. This recipe creates tender, flavorful fish patties simmered in a delicately seasoned broth, delivering a dish that’s light, refreshing, and utterly addictive. Whether for a holiday table or a weeknight treat, this is a Salmon Gefilte Fish with Fennel and Tarragon Recipe that will make you rethink what gefilte fish can be.
Ingredients You'll Need
Getting your ingredients right is the first step to nailing this Salmon Gefilte Fish with Fennel and Tarragon Recipe. Each component is chosen to balance flavor, texture, and freshness, so nothing feels overpowering. Plus, they're straightforward to find and work with, making the process fun and accessible.
- 1.5 lb salmon: I love using a mix of coho and sockeye for depth in flavor, but any fresh salmon fillets will do.
- 2 yellow onions: Peel and quarter these to add sweetness and aromatic richness.
- 3 carrots: Or 2 larger ones, for a subtle natural sweetness and vibrant color in the broth.
- 3 celery stalks: These bring an earthiness and texture that keeps the fish patties balanced.
- 1 large fennel bulb: Or 2 smaller ones—fennel adds a fresh, slightly licorice flavor and crispness.
- ½ cup fresh herbs: Tarragon and cilantro, packed for a bright, herby aroma that’s essential to this dish.
- 2 eggs: They bind everything together perfectly without being overpowering.
- 1 tablespoon oil: Use a flavorless oil like canola or sunflower to keep the fish moist.
- ¼ cup matzo meal: This adds light structure and a slight chew without heaviness.
- Salt and pepper: To taste, seasoning is key to bringing all the flavors forward.
- Radicchio or endive: For serving, their slight bitterness balances the fish beautifully.
How to Make Salmon Gefilte Fish with Fennel and Tarragon Recipe
Step 1: Prepare the Stock
First, fill your widest pot with about 3 quarts (or 12 cups) of water, ensuring the depth is at least 4 inches—this will give your gefilte fish plenty of room to cook gently. Toss in one peeled onion cut into chunks, two celery stalks chopped into 2-inch pieces, half of the fennel bulb in similar chunks, and the peeled carrots sliced into sizeable pieces. Season the liquid generously with 1 to 2 teaspoons of salt and an equal amount of freshly cracked pepper. Bring everything to a lively boil, then immediately reduce it to a gentle simmer so all those flavors mingle without breaking down too quickly.
Step 2: Process Vegetables and Herbs
While your broth comes to a boil, it’s time to prep the vegetable and herb mix that will be folded into the salmon. In a food processor, pulse the remaining onion, the rest of the fennel, and the last celery stalk until finely chopped. This finely minced veg will add body and subtle crunch to the delicate salmon. Then, cut the salmon into 1 to 2-inch cubes—keeping them chunky gives the final fish cakes a lovely texture.
Step 3: Combine Salmon and Herbs
Add the chopped salmon, fresh tarragon, and cilantro to the food processor. Pulse gently so everything comes together but avoid making it mushy; you want the pieces to remain a little chunky for bite and interest. Transfer this fragrant mixture to a large bowl, ready for the binding agents.
Step 4: Mix and Form Patties
Into the bowl, crack in the eggs, drizzle the oil, sprinkle the matzo meal, and season with 1 to 2 teaspoons of salt plus 1 teaspoon of pepper. Using your hands, mix everything thoroughly until combined but don’t overwork it—this keeps the texture light. Wet your hands with a little water to prevent sticking, then gently roll the mixture into 2 to 3-inch ovals. Think of the shape like elongated madeleines—this shape cooks evenly and looks charming on a plate.
Step 5: Poach the Gefilte Fish
Carefully drop each salmon oval into the simmering stock. After adding all the patties, bring the water back to a boil, then lower the heat to a gentle simmer and cover the pot. Let the gefilte fish cook gently for 20 to 25 minutes. The slow simmer poaches them to tender perfection, soaking up delicate flavors without becoming tough or falling apart.
How to Serve Salmon Gefilte Fish with Fennel and Tarragon Recipe
Garnishes
To brighten your serving, I recommend fresh radicchio or endive leaves. Their subtle bitterness cuts through the mild richness of the salmon, adding a crisp and refreshing note to each bite. Feel free to add a drizzle of high-quality olive oil or a splash of lemon juice on top for an extra zing.
Side Dishes
This Salmon Gefilte Fish with Fennel and Tarragon Recipe pairs wonderfully with simple sides. Think roasted baby potatoes sprinkled with fresh herbs, a crisp green salad, or even a bowl of silky creamy horseradish sauce for dipping. These sides won’t overpower but instead complement the gentle flavors and enhance the textural contrast.
Creative Ways to Present
For a stunning presentation, place each poached salmon oval on a leaf of endive, adding a teaspoon of fennel fronds and fresh tarragon on top. Alternatively, slice the cooked patties and arrange them on a platter alongside pickled vegetables for a festive, mezze-style spread. This is a fantastic centerpiece for sharing and impressing friends with an unexpected take on a classic dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers, store the cooked salmon gefilte fish in an airtight container in the refrigerator. They’ll keep well for up to three days and taste just as delightful when enjoyed cold or gently reheated.
Freezing
You can freeze the uncooked fish patties before poaching. Arrange them on a baking sheet until solid, then transfer to a freezer-safe bag. When ready to use, thaw overnight in the fridge before cooking as usual. This saves lots of prep time for future meals.
Reheating
To warm previously cooked salmon gefilte fish without drying them out, gently poach them again in a small amount of simmering stock or steam until heated through. Avoid microwaving, which can toughen the fish.
FAQs
Can I use other fish besides salmon for this recipe?
Absolutely! While salmon gives a rich flavor and beautiful color, you can experiment with trout or a mild white fish if you prefer. Just make sure the fish is fresh and skinless for the best texture.
Is this recipe gluten-free?
Traditional matzo meal contains gluten, so this recipe as is is not gluten-free. However, you can substitute with gluten-free breadcrumbs or crushed gluten-free crackers with good results.
How long can the gefilte fish be stored before cooking?
If you prepare the patties ahead of time, keep them refrigerated and cook within 24 hours for optimal freshness and safety.
Can I make this recipe vegan or vegetarian?
This recipe relies on fish and eggs for its structure and flavor, so it’s not ideal for vegan or vegetarian diets. But you could experiment with plant-based alternatives to create a similar dish.
What is the best way to serve leftover gefilte fish?
Leftover salmon gefilte fish is delicious chilled as part of a light lunch, served with a fresh salad and a dollop of horseradish or mustard sauce.
Final Thoughts
I genuinely hope you give this Salmon Gefilte Fish with Fennel and Tarragon Recipe a try—it’s comfort food reimagined with fresh, bright flavors and a wonderful texture that will surprise and satisfy. It’s perfect for those who want to honor tradition but crave something lighter, more vibrant, and truly delicious. Once you make it, I bet it’ll become one of your new favorite dishes to share around the table. Happy cooking!
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Salmon Gefilte Fish with Fennel and Tarragon Recipe
- Total Time: 40 minutes
- Yield: 12 servings
- Diet: Kosher
Description
This Salmon Gefilte Fish with Fennel & Tarragon is a fresh, flavorful twist on a traditional Jewish dish. Made with coho and sockeye salmon, aromatic fennel, and fragrant tarragon, this recipe offers a delicate balance of flavors. The fish mixture is formed into oval shapes, gently poached in a savory vegetable stock, and served with radicchio or endive for a light, refreshing meal. Perfect for gatherings or as a unique appetizer, this recipe takes about 40 minutes to prepare and serves 12.
Ingredients
For the Stock
- 1 peeled yellow onion, cut into 6-8 pieces
- 2 celery stalks, cut into 2-inch pieces
- Half of a large fennel bulb, cut into 2-inch chunks
- 3 peeled carrots, cut into 1-2 inch pieces
- 3 quarts (12 cups) water
- 1-2 teaspoons salt
- 1-2 teaspoons pepper
For the Gefilte Fish
- 1.5 lb salmon (combination of coho and sockeye recommended), skin removed and cut into 1-2 inch cubes
- 1 yellow onion, roughly chopped
- Remaining half of large fennel bulb, roughly chopped
- 1 celery stalk, roughly chopped
- ½ cup fresh herbs (tarragon and cilantro), packed
- 2 eggs
- 1 tablespoon flavorless oil (canola, sunflower seed, or vegetable oil)
- ¼ cup matzo meal
- 1-2 teaspoons salt
- 1 teaspoon freshly cracked black pepper
For Serving
- Radicchio or endive leaves
Instructions
- Make the Stock: Fill your widest pot with 3 quarts (12 cups) of water, making sure it's at least 4 inches deep. Add the peeled onion, 2 celery stalks, half the fennel, and peeled carrots to the water. Season with 1-2 teaspoons each of salt and pepper. Bring the mixture to a boil, then reduce to a simmer to let the flavors meld.
- Prepare the Vegetable Base for Gefilte Fish: While the water is heating, pulse the remaining roughly chopped onion, fennel, and celery stalk in a food processor until finely chopped to create the vegetable base for the fish mixture.
- Prepare the Salmon: Remove the skin from the salmon and cut it into 1-2 inch cubes. Add the salmon and fresh herbs (tarragon and cilantro) to the food processor and pulse until the fish is chopped and combined but still slightly chunky to avoid a mushy texture.
- Mix the Gefilte Fish Mixture: Transfer the fish mixture to a large bowl. Add the eggs, oil, matzo meal, salt, and freshly cracked pepper. Using your hands, mix everything together thoroughly until well combined.
- Shape the Gefilte Fish: Wet your hands to prevent sticking and roll the mixture into 2-3 inch oval shapes, similar to large Madeleines.
- Cook the Gefilte Fish: Gently drop the shaped fish ovals into the boiling vegetable stock. Ensure the water returns to a gentle boil, then lower to a simmer. Cover the pot and cook for 20-25 minutes until the gefilte fish is cooked through.
- Serve: Remove the gefilte fish from the stock and serve warm or chilled on radicchio or endive leaves for a crisp, refreshing complement.
Notes
- Using a food processor to pulse the vegetables and fish helps achieve the ideal texture but avoid over-processing to prevent a mushy mixture.
- Keep your hands wet when shaping the fish to ensure the mixture doesn’t stick to them.
- If matzo meal is not available, finely ground breadcrumbs can be used as a substitute.
- The poaching stock can be reused or strained and saved for soups or other recipes.
- Serve gefilte fish chilled or at room temperature, garnished with fresh herbs or paired with horseradish for traditional flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Jewish
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