As I get older, I dislike gefilte fish more and more. Without any details let’s just say that I have taken it upon myself to come up with alternatives for Passover. One thing I do like is salt cod brandade. Another thing the family likes which is fairly Judaic, is smoked fish. So I set upon making a modified brandade with smoked trout. At the store I also saw some smoked whitefish.  I figured why not make a quick gefilte-shaped substitute as well.

Smoked fish is super easy to work with. Remove and toss the skin then flake the fish, making sure to pull out the bones and you’re good to go.

The whitefish gefilte-ish:  Once skinned and boned, put 1.5 pounds of smoked whitefish in the food processor with one cooked yukon gold potato, salt, pepper, just a clove of roasted garlic and about 10 strands-worth of thyme. Then pulse until relatively clumpy (not a very appetizing word). The whipped potato actually holds the rest of the ingredients together. Then simply mold them into oval shapes, crack some pepper and paprika on top and pop them in the fridge until time to serve.

The smoked trout brandade bouncy castle for sale is loosely based on several online recipes. I took 2 pounds, reserve 1/2 a pound, the rest gets blended with a cup of butter (margarine if you cannot use dairy), 4-5 cloves of roasted garlic, salt and pepper.

You then mix that with 1 1/2 pounds of riced or mashed yukons and stir in the remaining 1/2 pound of unblended fish. Spread it out in a shallow pan crack some pepper on top and drizzle some olive oil on top. Broil until brown and serve with matzo.