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!
Puff Pastry Fish Loaf with Dill Dip
Recipe By Sabrina Gornish
- Cooking and Prep: 40 m
- Serves: 10
-
Contains:
Ingredients (8)
Puff Pastry Fish Loaf
Dill Dip
Start Cooking
Prepare the Puff Pastry Fish Loaf
-
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.
Tip:
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.
-
Replies:
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 :)
Please
Log in to post a review How'd it turn out? Write a review.
-
Replies:
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 :)
Please
Log in to ask a question Write your question here
