Gefilte Fish Terrine

  • 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


Step 1

In three separate bowls combine: 1/2 cup chopped onion, 2 eggs + 1/2 cup matzoh meal each. Season with salt & pepper.

Step 2

In bowl #1 add and mix gefilte fish mixture, lemon zest, juice & dill.

Step 3

In bowl #2 add and mix salmon and carrots.

Step 4

In bowl #3 add and mix the white fish.

Step 5

Preheat oven to 350 degrees F and double line an 16" x 4" loaf pan with parchment paper.

Step 6

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.

Step 7

Bake at 350 degrees F for 60 minutes. Internal temperature of loaf should read 145 degrees F.

Step 8

Remove from oven and cool to room temperature. Refrigerate once cooled.

Step 9

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.


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