MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon Gefilte Fish Mold w/Horseradish & Beet Sauce
Categories: Seafood, Vegetables, Herbs, Breads
Yield: 17 Servings

2 lb (907 grams) salmon filets
1 lb (453 grams) cod, flounder,
- rockfish, or whitefish
3 md Red onions; peeled, diced
3 tb Oil
4 lg Eggs
4 tb Matzo meal
2 lg Carrots; peeled, grated
4 tb Snipped fresh dill; more for
- garnish
1 tb Salt; to taste
2 ts Fresh ground pepper
1 ts Dijon mustard
2 tb Sugar
Parsley; garnish
Horseradish and Beet Sauce

Have your fish store grind the fillets or pulse them
yourself, one at a time, in a food processor or meat
grinder. If using a food processor, pulse the fish in
short bursts, being careful not to purée the fish-you
want some texture.

Set the oven to 325ºF/165ºC.

Grease a 12-cup Bundt pan and fill a larger pan (such as
a large Pyrex dish) with 2" of hot water.

In a large pan over medium-high heat, sauté the diced
onions in the oil for about 5 minutes, until soft and
transparent but not brown. Set aside to cool.

Put the fish, onions, eggs, 2 cups (470 ml) water, matzo
meal, carrots, 4 tablespoons dill, salt, pepper, mustard,
and sugar in the bowl of a standing mixer equipped with a
flat beater. Beat at medium speed for 10 minutes.

Pour the mixture into the Bundt or tube pan, then put the
pan inside the larger water-filled dish (called a
bain-marie). Smooth the top with a spatula. Cover with
aluminum foil and bake for 1 hour, or until the center is
solid. Remove the Bundt or tube pan from the water dish,
then allow the terrine to cool slightly for at least 20
minutes. Slide a long knife around the outer and inner
edges of the Bundt or tube pan, then carefully invert the
terrine onto a flat serving plate.

Refrigerate for several hours or overnight. If any water
accumulates on the serving dish, carefully drain it away
before serving. Slice the terrine as you would a torte
and serve as an appetizer, garnished with parsley and
dill and served with Horseradish and Beet Sauce.
Leftovers keep for up to 5 days.

Yield: 15-20 slices

Joan Nathan; King Solomon's Table

Epicurious | April 2017

Format by Dave Drum; May 06, 2017

Uncle Dirty Dave's Archives

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