If your Seder is attended by 10 – 12 people and you have limited refrigerator space (not to mention limited dishes), this is a beautiful and easy way to serve the gefilte fish. Make sure your platter has low sides so that none of the gelatin-horseradish mixture sloshes if it doesn’t set completely. There are some commercially prepared jars of horseradish that contain enough acid to break down some kosher gelatins. Don’t worry if this happens, it still looks pretty and is easy to serve. Enjoy!
- 1 3 ounce box of lemon gelatin
- 1 cup boiling water
- 1-cup fish broth from jar
- 1 6-ounce jar red horseradish
- 1 or 2 jars gefilte fish
- 1 carrot, sliced and cooked for garnish (optional)
- Scallion or chives for garnish (optional)
- Remove gefilte fish from the jar and put in a large, shallow casserole or serving dish.
- Place gelatin in a medium sized bowl. Add boiling water and stir until dissolved. Add fish broth and horseradish and stir until well blended.
- Pour liquid mixture around the gefilte fish and a little on top to act as “glue” for the carrot and scallions.
- Cut the carrot slices with a teeny flower shaped cutter, or with a knife to resemble a flower. Cut thin curved slices from the green part of the scallion.
- Strategically place the carrot shapes and scallion slices on the gefilte fish pieces to resemble flowers and leaves. Chill and serve when firm.
- [Image]: https://cookingandmore.com/wp-content/uploads/2009/03/gefilte-fish-mold.jpg