Gefilte Fish, Kishka, and Chicken Fat Smeared on Rye Bread: Family's Culinary Traditions

In a food processor, combine the whitefish and pike fillets. Pulse until finely chopped.

Add the chopped onion, matzo meal, eggs, sugar, salt, black pepper, white pepper, and paprika to the fish mixture. Blend until well combined.

Form the mixture into oval-shaped balls, about 2 inches in diameter.

In a large pot, bring the fish stock or water to a gentle simmer.

Carefully drop the fish balls into the simmering liquid. Cover and cook for about 30-40 minutes, until they are firm and cooked through.

Remove the gefilte fish from the pot and let them cool.

Strain the cooking liquid and reserve it for serving.

Serve the gefilte fish chilled or at room temperature, garnished with sliced carrots and accompanied by horseradish and the reserved cooking liquid.

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