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Recipe
Alaskan Halibut And Salmon Gefilte Fish Terrine Recipe
| Servings: 20 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 20 servings | |
| Calories 124 | |
| Calories from Fat 52 | 42% |
| Total Fat 5.77g | 7% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.05g | |
| Cholesterol 28mg | 9% |
| Sodium 385mg | 16% |
| Potassium 321mg | 9% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 2.12g | 1% |
| Protein 14.28g | 23% |
Ingredients Convert Measures
- 2 lb Halibut fillets, skinned and boned
- 1 lb Salmon fillets, skinned and boned
- 3 Tbsp. Vegetable oil, preferably kosher for Passover
- 4 med Spanish onions, peeled and diced
- 4 lrg Large eggs
- 6 Tbsp. Matzoh meal
- 1 Tbsp. Salt, or possibly to taste
- 2 tsp Grnd white pepper
- 2 Tbsp. Sugar
- 1 Tbsp. Lemon juice
- 2 Tbsp. Snipped dill, plus more for garnish
- 2 lrg Carrots, peeled
- Parsley for garnish
Directions
- Preheat the oven to 325F. Cut the fish into big chunks and pulse in processor about 20 times: don't puree, but grind fine. Place in the bowl of an electric mixer.
- Heat oil in a large frying pan, and wilt onions. Let cold.
- To the fish mix, add in the onions, Large eggs, 2 c of cool water, matzoh meal, salt, white pepper, sugar, and lemon juice. Beat in an electric mixer on med for about 10 minutes. Add in the dill, and grate in the carrots; mix well, using a paddle attachment.
- Pour the mix into a greased 12-c bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water which is almost boiling.
- Bake in the oven for 1 hr, or possibly till the center is solid. Cold for 5 minutes, or possibly till mold is cold 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 possibly hear it give.
- Chill for several hr or possibly overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.
