Gefilte Fish Terrine

Preparation

1. Step 1

   Place the carrots in a saucepan, cover with water and simmer 10 minutes. Add the asparagus, and simmer 10 minutes longer, until the vegetables are tender. Drain well.

2. Step 2

   Preheat oven to 350 degrees.

3. Step 3

   Slice 2 of the carrots into thin rounds, and cover the bottom of a 9-by-5-by-3-inch loaf pan with a layer of the rounds. Cover with one-third of the fish mixture. Cover with the asparagus, making a dense layer lengthwise in the pan over the fish. Sprinkle with chives. Cover with another third of the fish. Quarter the remaining carrots lengthwise, and arrange them lengthwise in a layer on top of the fish. Cover with the remaining fish, packing it down in the pan.

4. Step 4

   Cover the pan with foil, and place it in a larger pan with 1½ inches of boiling water in it. Place in the oven, and bake for 1½ hours. Refrigerate the loaf pan overnight.

5. Step 5

   To unmold, run a knife around the pan. Serve with jellied fish broth and horseradish or mayonnaise.