This recipe is an easy way to upgrade your standard gefilte fish loaf and make it a little more interesting. Enjoy with a quick and delicious dill mayo, or your favorite spread!
Start by unwrapping and defrosting the fish in a bowl and defrosting your puff pastry sheet. Preheat oven to 425 degrees Fahrenheit and start prepping the dill dip.
Place dill and garlic in the bowl of a food processor with the S blade and process until well combined. Remove and place in a mixing bowl. Add your mayo, lemon juice, and a pinch of salt to the dill/garlic mixture and stir until well combined. If you are doubling or tripling the amount for the freezer, make sure to take off some of the dill/garlic mixture before adding the rest of the ingredients.
Unwrap the thawed puff pastry on a cookie sheet lined with Gefen Parchment Paper. Spread a thin layer of dill dip all over. Top with your defrosted fish loaf, leaving a little room on all sides so it doesn’t spill out as you roll it up. Roll your puff pastry deli roll style, lengthwise (longer end to longer end).
Brush with the egg wash and bake for 25 minutes, or until browned and crispy. Let cool, slice, and serve with a side of the dill dip.
I like to process a lot of dill and garlic at a time. It keeps well in the freezer. When ready to use, just defrost what you need and then add the remaining ingredients.
Unless the Gefen puff pastry roll comes in 2 sizes, using the whole roll seems incredibly wasteful as the gefilte fish roll is only about 10 inches long. Am I missing something about this recipe? Also how long is long enough for the gefilte fish roll defrost? Little bit of mine were falling off the ends while the middle was still solid
I am not always able to get checked & bug free checked dill. But I am able to get frozen dill cubes. How many cubes of frozen dill can I use in this recipe instead of the fresh?
Each cube is around 1 tsp so I would say around 4-5 cubes should be good. You can always add more or less depending in your tastes 🙂