Ingredients for Salmon Gefilte Layered Loaf
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How to Make Salmon Gefilte Layered Loaf
- Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- Defrost two frozen gefilte fish loaves: one salmon and one white. Once defrosted, break each loaf into a separate large bowl.
- Add 1/4 teaspoon sugar, 1/4 teaspoon salt, and a pinch of black pepper (optional) to each bowl. Gently mix.
- Finely chop 1/2 medium onion. Sauté the onion in 1 tablespoon of oil until softened. Add the sautéed onion to the bowl containing the defrosted white gefilte fish mixture. Stir to combine.
- Thaw and thoroughly drain 10 ounces (280g) of frozen chopped spinach, squeezing out excess water. Add the spinach to the white gefilte fish mixture. Mix well.
- Layer the ingredients in the prepared loaf pan: begin with half of the salmon gefilte fish mixture, followed by the entire white gefilte fish mixture, and finally, top with the remaining salmon gefilte fish mixture. Gently press down to create even layers.
- Cover the loaf pan tightly with aluminum foil.
- Bake for 1 hour and 20 minutes, or until heated through and the center is firm. If the top starts browning too quickly, loosely tent the foil.
- Let the loaf cool slightly before slicing and serving. Serve warm or chilled with horseradish or spicy mayonnaise.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
0g
Carbs
1g
