Alaskan Halibut And Salmon Gefilte Fish Terrine Food

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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

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

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.

HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH



Halibut and Salmon Terrine with Aioli and Horseradish image

This pretty pink terrine traditionally served during Passover is easier to make than you might think, and it tastes fresher than jarred gefilte fish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 3h

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 large sweet onion, chopped
12 ounces boneless, skinless halibut fillets, cut into chunks
12 ounces boneless, skinless wild salmon fillets, cut into chunks
2 large eggs
3/4 cup cold water, plus boiling water for pan
3 tablespoons matzo meal
1 tablespoon sugar
1/2 teaspoon fresh lemon juice
Coarse salt and freshly ground pepper
1/2 large carrot, peeled and grated
1/2 large parsnip, peeled and grated
1 tablespoon chopped fresh dill
1 garlic clove
Coarse salt
1 large egg yolk, room temperature
Juice of 1/2 lemon
1/2 cup light olive oil or peanut oil
1/2 cup extra-virgin olive oil
Store-bought horseradish with beets, for serving

Steps:

  • Preheat oven to 325 degrees. Make the terrine: Coat a 5-by-9-inch loaf pan with 1 1/2 teaspoons olive oil. Heat remaining olive oil in a skillet over medium heat. Cook onion, stirring, until soft, 6 to 8 minutes.
  • Pulse halibut and salmon in a food processor until finely chopped (not smooth).
  • Beat eggs with a mixer on medium speed until frothy, about 2 minutes. Beat in onion, fish mixture, cold water, matzo meal, sugar, lemon juice, 2 teaspoons salt, and some pepper until well combined, about 3 minutes. Beat in carrot, parsnip, and dill.
  • Transfer mixture to pan. Smooth top using an offset spatula. Cover with parchment-lined foil, and transfer to a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the loaf pan. Bake until terrine is firm in the center, about 45 minutes. Remove pan from water. Let cool for 10 minutes.
  • Meanwhile, make the aioli: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Transfer to a bowl. Whisk in egg yolk and lemon juice. Gradually whisk in oils.
  • Run a knife or an offset spatula around the edge of the pan to loosen terrine. Place a plate on top, then flip. Tap top and sides gently several times to help release terrine. Let cool completely. Soak up any released juices with a paper towel. Refrigerate, covered with plastic wrap, for at least 1 hour.
  • Uncover terrine. Slice, and serve with dollops of aioli and horseradish.

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  • To the fish mix, add in the onions, Large eggs, 2 c of cool water, matzoh meal, salt, white pepper, sugar, and lemon juice. Beat in an electric mixer on med for about 10 minutes. Add in the dill, and grate in the carrots; mix well, using a paddle attachment.
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