Gefilte Fish

Ashkenazi Jewish communities of Poland, Russia, and the Ukraine — the stuffed-fish origin is medieval; the poached dumpling form developed in the 18th–19th century; carried to the United States in the 20th century

Poached fish dumplings of Ashkenazi Jewish origin — minced carp, pike, or whitefish seasoned with onion, white pepper, sugar, and egg, formed into oval patties and simmered in a fish-onion broth — are one of the most misunderstood dishes in world cuisine because most people have encountered only the jarred commercial version, which bears little relationship to freshly prepared gefilte fish. The name means 'stuffed fish' (originally the mixture was stuffed back into the fish skin); the modern poached dumpling version is the practical evolution. Prepared for Passover and Shabbat, the dish is served cold with prepared horseradish (chrein — beet-horseradish). In the Galician tradition it is sweet; in the Litvak tradition it is peppery and savoury.

Served cold as a first course at Passover seder and Shabbat dinner; with beet-horseradish (chrein) alongside; the mild fish dumpling requires the aggressive heat of chrein for flavour contrast; traditionally eaten before the main course