Gefilte Fish Appetizer

• 2 pounds whitefish
• 1 1/2 teaspoons pepper
• 2 pounds pike
• 3 eggs
• 2 pounds carp
• 3/4 cup ice water
• 4 large onions
• 1/2 teaspoon sugar
• 2 quarts water
• 3 tablespoons matzah meal
• 4 tsp. salt
• 3 carrots, sliced in 1/4″ rounds

Fillet the fish (or have the dealer fillet it for you), reserving the head, skin and bones. Combine the head, skin and bones with 3 sliced onions, 2 quarts water, 2 teaspoons salt and 3/4 teaspoon pepper. Bring to a rapid boil, lower heat slightly and keep boiling while preparing fish.

Grind or chop fish and remaining onion finely in a food processor or by hand. Add the 3 eggs, ice water, sugar, matzah meal and remaining salt and pepper. Continue processing until very fine. Moisten hands: shape mixture into slightly flattened loaves approximately 3″ long. 2″ wide and 1″ high. Carefully drop loaves into fish stock. Add carrots, cover loosely and cook over low heat 1 1/2 hours. Remove cover for last 1/2 hour. Cool fish slightly before removing to platter. Strain the stock over the fish and arrange cooked carrots around it. Chill. Serve with horseradish (comes in jars). Serves 12.