Individual Salmon, Cod & Smoked Trout Gefilte Fish Terrines

• 1 tsp margarine to lightly grease a non-stick 12-muffin tin
• 1/2 lb cod fillet
• 1/2 pound skinless salmon fillet
• 1/2 pound smoked trout (Duck Trap brand available at Trader Joe's & Whole Foods)
• 1-1/2 tbsp canola oil
• 2 large white onions diced (about 3 cups)
• 2 extra large eggs
• 1 cup cold water
• 3 tbsp matzoh meal
• 1-1/2 tsp salt
• 1 tsp pepper
• 1 tbsp sugar
• 1/2 tbsp lemon juice
• 1 tbsp snipped fresh dill
• 1 large carrot peeled and grated

1. Preheat oven to 325 and lightly grease the muffin tin with margarine.
2. Saute the onions in oil until soft and transparent, and let cool.
3. Cut the fish into large chunks and pulse about 20 times in food processor to grind fine, but do not puree. Place in bowl of an electric stand mixer. Add the onions, eggs, 1 cup water, matzoh meal, salt, pepper, sugar and lemon juice. Beat at medium speed with paddle attachment for 8-10 minutes. Add the dill and grated carrot and mix well.
4. Spoon the mixture into the muffin tin - there should be just enough to completely fill all 12 to the top. Smooth the tops with a spatula and cover with aluminum foil.
5. Place the muffin tin on a rimmed baking sheet, pour hot water in the baking sheet to about 1/4", bake for 45 minutes. Remove foil and bake another 30 minutes, until tops are just beginning to lightly brown.
6. Allow to cool about 10 minutes, gently remove them to a platter and let cool a bit longer before covering with plastic wrap. Chill several hours or overnight before serving.
7. Serve on a bed of greens with traditional horseradish or Lemon Horseradish Sauce (available on Epi).

margarine, cod fillet, salmon fillet, trout, canola oil, white onions, eggs, cold water, meal, salt, pepper, sugar, lemon juice, dill, carrot

Taken from www.epicurious.com/recipes/member/views/individual-salmon-cod-smoked-trout-gefilte-fish-terrines-50077580 (may not work)