Salmon Gefilte Fish Mold With Horseradish And Beet Sauce

  1. 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 puree the fish-you want some texture. Preheat the oven to 325u0b0F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
  2. In a large pan over medium-high heat, saute the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
  3. 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.
  4. 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.
  5. 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
  6. . Leftovers keep for up to 5 days.

salmon, rockfish, red onions, vegetable, eggs, matzo meal, carrots, fresh dill, salt, freshly ground pepper, mustard, sugar, parsley

Taken from www.epicurious.com/recipes/food/views/salmon-gefilte-fish-mold-with-horseradish-and-beet-sauce (may not work)

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