Alaskan Halibut And Salmon Gefilte Fish Terrine
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds halibut fillets, skinned and boned
- 1pound salmon fillets, skinned and boned
- 3tablespoons vegetable oil, preferably kosher for Passover
- 4medium Spanish onions, peeled and diced
- 4large eggs
- 6tablespoons matzoh meal
- 1tablespoon salt, or to taste
- 2teaspoons ground white pepper
- 2tablespoons sugar
- 1tablespoon lemon juice
- 2tablespoons snipped dill, plus more for garnish
- 2large carrots, peeled
- Parsley for garnish
Nutritional analysis per serving (20 servings)
173 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 16 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
As beautiful as it is delicious!! followed notes from previous post: 1) did not ad sugar 2) reduced water added to a little over 1 cup 3) baked in 2 loaf pans, lined with parchment on the bottom-unmolded easily after chilled. used yellowtail instead of halibut because that's what i had in the freezer along with copper river salmon.
After having left the NYC area, it's harder to acquire good gefilte fish. This was a big hit. It is not traditional but it is tasty, and people that don't like gefilte fish might be more inclined to like this! I skipped some of this though--I used a muffin tin to bake after I mixed the ingredients like another commenter. That worked like a charm and simplified the process.
I have been making this recipe for about 20 years, the first couple years as written, and subsequently modified. The all-cod version is the favorite. Use half the water and a lot more herbs--dill, parsley--and also lemon zest. Baked in muffin tins (45 mins covered, 20 uncovered). I make beet-radish sauces to dot around the plate (yellow and red), raw thin spring vegetables (carrots, radishes, asparagus, chiogga beets), lemony creme fraiche (not pareve), and top the fish with fennel-dill slaw
Substitute 1 lb of halibut for 3/4 - 1 lb smoked trout, reduce water to 3/4 c To grease bundt pan: use brush with oil, put in fridge til cook, repeat making sure to cover any missed spots.
Use 1/2 the water or less, double herbs, use lemon zest, consider muffin tins or loaf pans
This has been a favorite in my family since I first discovered this recipe in the actual BOOK of NY Times Passover recipes probably around 30 years ago. I make it every year and my (now adult) kids call it the "Chosen Frozen" after the Alaskan Jews mentioned in the recipe. I have made it with all kinds of other white fish besides halibut - the idea is that since it's all ground up together, you may as well use cod or something cheaper - and it is still amazingly delicious and unique.
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