Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.


2 large eggs

1 (24-ounce) jar of gefilte fish (6 pieces), drained

1/4 cup chopped scallion

2 ribs celery, chopped

1/2 cup matzo farfel

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1/2 cup matzo meal

1 tablespoon fresh dill (plus more for garnish)

1/3 cup light mayonnaise

1 tablespoon prepared white horseradish

2 tablespoons olive oil, divided

1. Lightly beat eggs in large bowl; add gefilte fish and mash with potato masher or large fork. Stir in scallion, celery, farfel, matzo meal and dill. Form into 12 (1 / 2-inch-thick) patties.

2. Combine mayonnaise and horseradish and set aside.

3. Heat 1 tablespoon of the oil in a large, nonstick skillet over medium high. Add 6 patties and cook until golden brown on the undersides, 5 to 6 minutes. Turn and cook until again golden on the undersides. Keep warm in a low oven.

4. Repeat, using the remaining oil and patties. Serve topped with a dollop of the horseradish sauce. Makes 6 servings (2 cakes for each serving).

Nutritional analysis for each serving: 246 calories, 13 g fat, 3 g saturated fat, 11 g protein, 19 g carbohydrates, 2 g fiber, 829 mg sodium

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1 1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon finely chopped shallot

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1 (24-ounce) jar gefilte fish (6 pieces), drained

6 cups field greens

2 Persian cucumbers, cut into thin slices

1 cup shredded carrots

1. Whisk vinegar and oil in small bowl until creamy looking. Stir in shallots and set aside.

2. Slice the fish across on a slight diagonal into 1 / 3-inch-thick pieces.

3. Combine greens, cucumbers and carrots. Just before serving, toss with 2 tablespoons dressing. Divide among 6 plates.

4. Top each plate with fanned slices of the fish; drizzle the remaining dressing over the fish. Makes 6 servings.

Nutritional analysis for each serving: 169 calories, 10 g fat, 2 g saturated fat, 8 g protein, 9 g carbohydrates, 3 g fiber, 755 mg sodium



1 (24-ounce) jar gefilte fish

2 carrots, thinly sliced

1 medium onion, thinly sliced

2 ribs celery, sliced

1 tablespoon lemon juice

3 tablespoons extra-virgin olive oil

1 tablespoon sliced green olives

2 tablespoons chopped parsley

1. Combine gefilte fish and jelled broth from jar in saucepan; stir in carrots, onion and celery and enough water to just cover the fish. Bring to a boil; immediately reduce heat and simmer, uncovered, 20 minutes. Remove from heat and let cool. Transfer to a bowl, cover and refrigerate at least 1 hour.

2. Make the dressing: Whisk lemon juice, olive oil and olives until thickened. Stir in parsley.

3. Place 1 piece of fish on each plate with several slices of carrot and celery. Drizzle dressing over the fish and serve. Makes 6 servings.

Nutritional analysis for each serving: 166 calories, 10 g fat, 2 g saturated fat, 8 g protein, 8 g carbohydrates, 2 g fiber, 771 mg sodium