Alaskan Halibut And Salmon Gefilte Fish Terrine

Ingredients

• 2 pounds halibut fillets, skinned and boned
• 1 pound salmon fillets, skinned and boned
• 3 tablespoons vegetable oil, preferably kosher for Passover
• 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

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    143 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 14 grams protein; 71 milligrams cholesterol; 413 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

20 servings

Preparation

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.