Gefilte Fish Terrine2016-09-26
- Skill Level: Intermediate
- Servings : 12
- Prep Time : 45m
- Cook Time : 60m
- Ready In : 24:0 h
If you are a fan of gefilte fish, then this will take your breath away. If gefilte fish makes you say, “Yuck, I hate that dreck,” then give this terrine a chance. The three colored layers look gorgeous on a plate and everyone will be raving about it.
- 1 1/4 pounds ground whitefish
- 1 1/4 pounds ground gefilte fish mixture (traditionally carp, whitefish & pike)
- 1 1/4 pounds ground salmon
- 1 1/2 cups finely chopped onion, juices squeezed out
- 6 eggs
- 1 1/2 cups matzoh meal
- 1/4 cup shredded carrots
- 1/2 cup chopped dill
- Juice & zest of 2 lemons
In three separate bowls combine: 1/2 cup chopped onion, 2 eggs + 1/2 cup matzoh meal each. Season with salt & pepper.
In bowl #1 add and mix gefilte fish mixture, lemon zest, juice & dill.
In bowl #2 add and mix salmon and carrots.
In bowl #3 add and mix the white fish.
Preheat oven to 350 degrees F and double line an 16" x 4" loaf pan with parchment paper.
Layer the fish evenly in the pan with the gefilte fish mixture as bottom layer, salmon mixture as second/middle layer, and white fish mixture as top layer.
Bake at 350 degrees F for 60 minutes. Internal temperature of loaf should read 145 degrees F.
Remove from oven and cool to room temperature. Refrigerate once cooled.
To remove loaf from pan, place pan upside down on a baking sheet. Slice and serve chilled on a bed of lettuce with horseradish.
This should be made at least 24 hours in advance, and can be made up to 3 days ahead of time.
Short Cut: Call your fish monger and order the ground fish ahead of time. This will save you time and avoid a big mess and stink in the kitchen.
Think Out of The Ice Box: Try using red pepper in place of the carrots. Swap out cilantro and lime zest in place of the dill and lemon zest.