Gefilte Fish: Halibut & Salmon Terrine - pareve

Posted by : Ruth Heiges

This is from the New York Times of April 8, 1998; from an article entitled "Not
Like Egypt: Passover in Alaska." I think this is a beautiful recipe which I can
absolutely see myself making.

Ruth

Alaskan Halibut and Salmon Gefilte Fish Terrine
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Time: 1-1/2 hours plus chilling time

2  pounds halibut fillets, skinned and boned
1  pound salmon fillets, skinned and boned
3  tablespoons KLP vegetable oil
4  medium Spanish onions, peeled and diced
4  large eggs
6  tablespoons matzoh meal
1  tablespoon salt, or to taste
2  teaspoons ground white pepper
2  tablespoons sugar
1  tablespoon lemon juice
2  tablespoons snipped dill, plus more for garnish
2  large carrots, peeled
Parsley for garnish

1. Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in
the bowl of a food processor. Pulse about 20 times: do not puree, but grind
fine. Place in the bowl of an electric mixer.

2. Heat oil in a large frying pan, and saute onions until soft and transparent.
Let cool.

3. To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal,
salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium
speed for about 10 minutes. Add the dill, and grate in the carrots; mix well,
using a paddle attachment.

4. Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a
spatula, and cover with foil. Place in a larger pan filled with water that is
almost boiling.

5. Bake in the oven for 1 hour, or until the center is solid. Cool for 5
minutes, or until mold is cool to the touch. Run a knife around the edges. Place
a flat serving plate on top, then flip over, inverting onto the plate. If the
mold doesn't come out easily, give the plate a shake. You should feel or hear it
give.

6. Refrigerate for several hours or overnight. Slice as you would a torte, and
serve as an appetizer. Garnish with the parsley and remaining dill, and serve
with red horseradish.

Yield: 20 servings.

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