Terrine tempts even the gefilte fish haters
Whitefish and salmon terrine is a tasty take
Gefilte fish is basically a fish puree, poached and served chilled. Among my friends and family, people either love gefilte fish or don't. I came up with this terrine as a response to the naysayers. (Diane Rossen Worthington/TMS)
3/4 pound fresh salmon fillet, skin removed, ground
Juice of 1 lime
Lemon slices and parsley sprigs
1. Heat the oven to 350 degrees. Heat oil in a medium skillet; cook carrots and leeks over medium heat until softened, 5-7 minutes. Allow to cool, 10 minutes.
2. Beat the eggs with the matzo meal in a large bowl with an electric mixer until well combined. Add the broth, cooled carrots and leeks, salt, pepper and sugar; beat until well blended. Add the whitefish and salmon; mix well, making sure the ground fish is completely blended with the other ingredients.
3. Pour the mixture into a 9 1/2-by-5 1/2-by-2 1/2-inch loaf pan lightly coated with cooking spray. Slam the pan down on the counter to settle any air bubbles. Sprinkle with the lime juice. Bake until a wooden skewer inserted in the center comes out clean, 45-50 minutes. Remove from the oven; allow to cool, 30 minutes. Cover with foil; chill overnight.
4. To serve, run a knife around the edges of the pan; invert it onto some foil. Turn it back over onto a rectangular platter. Slice into serving pieces; garnish with lemon slices and parsley. Serve with herbed horseradish cream.
Per serving (for 12 servings): 231 calories, 12 g fat, 2 g saturated fat, 115 mg cholesterol, 10 g carbohydrates, 21 g protein, 615 mg sodium, 1 g fiber.
Herbed horseradish cream
In a small bowl, whisk together 1/2 cup prepared horseradish cream, 1/4 cup olive oil, 1 tablespoon white wine vinegar, 2 tablespoons creme fraiche, juice of 1/2 lime and finely chopped fresh herbs (such as chives, dill or parsley) until emulsified.