Best Ellyn Goodrichs Alaskan Halibut And Salmon Gefilte Fish Terrine Pareve Recipes

ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE

Alaskan Halibut And Salmon Gefilte Fish Terrine image

Provided by Joan Nathan

Categories dinner, project, appetizer, main course

Time 1h30m

Yield 20 servings

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams

ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)

Ellyn Goodrich's Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve) image

Provided by Linda Amster

Categories Food Processor Appetizer Bake Passover Halibut Salmon Spring Chill Kosher Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 20 servings

Number Of Ingredients 16

Ingredients

1 tablespoon pareve margarine
2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons vegetable oil
4 medium Spanish onions, diced
4 large eggs
2 cups cold water
6 tablespoons matzoh meal
1 tablespoon salt, or to taste
2 teaspoons freshly ground white pepper
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
parsley, for garnish
prepared red horseradish for serving

Steps:

Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
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.
Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
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, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
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.