Chilled gefilte fish terrine

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Safflower oil
2 Onions; chopped
2 Cloves garlic; minced
1 pounds Skinned pickerel fillets; Cut In 1-Inch Pieces
½ pounds Skinned whitefish fillets; Cut In 1-Inch Pieces
1 Carrot; finely chopped
¼ cup Minced Fresh Parsley
¼ cup Fresh Dill
2 Eggs
1¼ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Granulated sugar
1 cup Ice water

Directions

In small skillet, heat oil over medium heat. Add onions and garlic, cooking for 5 minutes or until soft. In food processor, using on/off motion, process pickerel and whitefish until finely chopped but not pureed. In large bowl, combine fish, onion mixture, carrot, parsley, dill, eggs, salt, pepper and sugar. Using electric mixer on low speed, combine well.

Gradually pour in water, beating at high speed until fluffy. Cut 1 foil rectangle, 25 x 9 inches; cut another, 25 x 6 inches. Use narrow foil strip to line bottom and ends of 8- x 4-inch loaf pan, and wide foil strip to line bottom and sides, leaving equal overhangs. Brush lightly with oil.

Pour in fish mixture. Bring wide strips together, pinching ends to seal and leaving space for fish mixture to expand. Repeat with narrow foil strip.

Bake in 350 F oven for 1-½ hours; turn back foil and bake for 30 minutes longer or until lightly browned and firm to the touch. Let cool on rack; cover and refrigerate for at least 8 hours or up to 2 days. Makes about 8 servings. Note: Cynthia Coop, a Winnipeg interior designer, adapted this pickerel and whitefish terrine based on traditional poached and chilled gefilte fish balls, which are often served with a beet and horseradish relish. Formatted by Carole Walberg Recipe by: Cynthia Coop, Canadian Living Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@...> on Apr 8, 1998

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