How to Make Gefilte Fish Dip for Seder

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player
Sheilah Kaufman
Cooking with Sheilah
www.cookingwithsheilah.com  
 

For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.

As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.

As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.

Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.

Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.

How to Make Gefilte Fish Dip for Seder

This video will show how to make gefilte fish dip for seder.

This expert: 75,011 views

This series: 26,449 views

Print

How to Make Gefilte Fish Dip for Seder

Ingredients

8 ounces of cream cheese
14 ounces of gefilte fish
1 tablespoon of horseradish
1 teaspoon of lemon juice
Salt
Pepper

Instructions

1. Place cream cheese and gefilte fish in a food processor. Add horseradish, lemon juice, salt and pepper.


2. Pulverize the mixture into a spread. Place it in a bowl and let it chill. Serve with fresh vegetables or matza crackers.

Other Videos

  • How to Make Chicken Chili
  • Hot Diggity Dogs This clever variation of pigs-in-a-blanket are sure to be a big hit with friends and family.
  • Grilled Turkey Meatballs
  • Lebanese Recipes -  Fatouche Salad One of the most popular foods these days, Hummus is loved by everyone. Use it on a sandwich, as a dip or as an accompaniment to a main dish. This is a traditional recipe using 5 key ingredients. To make it fun, add some of your own flavors like peppers or beans. A twist on the original, this creamy version of Hummus will keep them coming back for more. Learn how to prepare Tabouleh, the national dish of Lebanon. Made mostly of fragnant parsley, this salad is not only tasty but great for you. Full of fiber, anioxidants and vitamins, this salad is so refreshing! Learn how to grill lamb with a tasty three herb sauce that you can serve hot or cold with almost anything. Yummy! A popular Middle Eastern dessert similar to bread pudding. Served hot with whipped cream, this dish has pistachios, rasins, coconut and phyllo dough. Great for a cold winter’s night.
  • Make Pani PoPo (Samoan Coconut Rolls) Using Rhodes Frozen Dough Make Pani PoPo (Samoan Coconut Rolls) Using Rhodes Frozen Dough
  • Welsh Rarebit to go with your Beer Cheese and bread. Those 2 ingredients are the making of something good. And, when you add a fancy name, great presentation, and some beer, it’s savory, yummy, goodness on a plate.