Sounds unusual, but this pie is always accepted with wild enthusiasm and requests for the recipe. Besides, a perfect opportunity to pass bottled fish for your own making, they can't tell a difference...
Ingredients: 6 pieces canned gefilte fish without broth (if the can has 8 pieces, use the whole can)
1 medium onion, cut in quarters
1 large carrot, peeled and coarsley chopped
1 celery stock, coarsley chopped
1 teaspoon sugar
4 tablespoon vegetable oil
1/2 teaspoon black pepper
1/4 cup matzo meal
Directions: 1. Mash gefilte fish in a bowl. Combine all of the remaining ingredients, except lettuce, in a food processor and process thoroughly. Add to the fish.
2. Grease a deep 9' pie pan. Pour mixture into pan. Bake uncovered in preheated 170 degrees C oven for 1 hour. Cool well, then chill. Cut indo wedges. Serve on a bed of lettuce, garnish with cucumber and tomato slices, in accompaniment of a horseradish.