Gefilte Fish Terrine

• 5 carrots, peeled
• 1 pound medium asparagus, peeled
• 1/2 recipe Fairly Classic Gefilte Fish
• 1 tablespoon minced chives
• 1 cup jellied fish broth
• Prepared horseradish or mayonnaise seasoned with horseradish

1. Place the carrots in a saucepan, cover with water and simmer 10 minutes.
2. Add the asparagus, and simmer 10 minutes longer, until the vegetables are tender.
3. Drain well.
4. Preheat oven to 350 degrees.
5. Slice 2 of the carrots into thin rounds, and cover the bottom of a 9-by-5-by-3-inch loaf pan with a layer of the rounds.
6. Cover with one-third of the fish mixture.
7. Cover with the asparagus, making a dense layer lengthwise in the pan over the fish.
8. Sprinkle with chives.
9. Cover with another third of the fish.
10. Quarter the remaining carrots lengthwise, and arrange them lengthwise in a layer on top of the fish.
11. Cover with the remaining fish, packing it down in the pan.
12. Cover the pan with foil, and place it in a larger pan with 1 1/2 inches of boiling water in it.
13. Place in the oven, and bake for 1 1/2 hours.
14. Refrigerate the loaf pan overnight.
15. To unmold, run a knife around the pan.
16. Serve with jellied fish broth and horseradish or mayonnaise.

carrots, chives, fish broth, horseradish

Taken from cooking.nytimes.com/recipes/5131 (may not work)