Recipe - Alaskan Halibut And Salmon Gefilte Fish Terrine

2 pound Halibut fillets; skinned and
boned
1 pound Salmon fillets; skinned and
boned
3 tablespoon Vegetable oil; preferably
kosher for Passover
4 md Spanish onions; peeled and
minced
4 lg Eggs
6 tablespoon Matzoh meal
1 tablespoon Salt; or to taste
2 teaspoon Ground white pepper
2 tablespoon Sugar
1 tablespoon Lemon juice
2 tablespoon Snipped dill; plus more for
garnish
2 lg Carrots; peeled
Parsley for garnish

Ellyn Goodrich, Homestead Restaurant, Homer, Alaska

Preheat the oven to 325F. Cut the fish into big chunks and pulse in
processor 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 wilt onions. Let cool.

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

Pour the mixture into a greased 12c 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 hr, or until the center is solid. Cool for 5
min, 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 hr 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.

Posted to MMRecipes Digest V4 #4 by "Rfm" RobertMiles@usa.net on
Feb 01, 99, converted by MM_Buster v2.0l.