‘tis the season of horseradish and gefilte fish for many. When Pessach comes around, we are all looking for a variety in our menu, so let’s give this traditional staple a new twist! Hasselback gefilte fish.
Raskin’s have a wide variety of gefilte fish rolls, sweet, no sugar added, salmon and for Pessach Raskin’s offer their costumer the “no no” rolls and the “sweet no’s” rolls – the ingredients are very limited for the consumers who stay away from too many processed ingredients. The NO NO’s rolls have no sugar no oil, it is basically ground fish, eggs and vegetables. A real homey and authentic flavor!
The Hasselback technique is where the partially defrosted gefilte roll is about halfway cut through into thin slices; the spices and oil drizzled on top make it a crispy on the outside gefilte fish chip. One easy tip to make sure you don’t cut your gefilte roll all the way through is by placing 2 chopsticks on either side of the roll while cutting so the knife doesn’t go all the way down.
We used the sweet blue roll for our recipe but any Raskin’s gefilte roll can be used.
We served it with a jalapeno tomato salsa on top for a fresh splash of flavor.
Serves: 6-8 ppl
Prep time: 15 min
Cooking time: 1hr20min
Raskin’s gefilte fish roll ( any flavor)
2 tbsp. oil
1 tsp. paprika
1 tsp. onion powder
TOMATO SALSA: (optional)
1 cup diced tomatoes
1/4 cup finely diced red onion
1/3 cup fresh parsley
1 jalapeño finely diced
juice of 1 lime
Salt and pepper to taste
Toss all the salsa ingredients together, cover and chill till ready to serve.
Take your favorite Raskin’s gefilte loaf out of the freezer.
Unwrap the cooking paper and let it thaw for about 15/20 min.
Using a sharp knife, slice it partially- not all the way through.
Brush with oil.
Sprinkle with paprika and onion powder.
Bake covered 375 for about 1 hour
Uncover and bake extra 20 min.
Spoon the salsa over the fish roll or serve your Hasselback Raskin’s gefilte roll with horseradish because it is Pessach after all 🙂