By Diane Rossen Worthington, Tribune Media Services
September 5, 2012
It's that time again -- the Jewish new year holidays. I grew up with the classic gefilte fish served as a starter at Rosh Hashana and as a light main course for breaking the fast after Yom Kippur.
Gefilte fish is basically a fish puree, poached and served chilled. Among my friends and family, people either love it or don't even want to see it on their plate. I came up with this terrine as a response to the naysayers. And I am happy to report that many of them come back for seconds.
Ground whitefish and salmon are blended together here. Many markets carry ground whitefish during the holidays, but you will have to grind the salmon. If you can't find the whitefish ground, process the whitefish and salmon fillets in a food processor, after removing the skin and all the bones.
Serve the terrine sliced with crackers, matzo or pumpernickel bread.
Whitefish and salmon terrine with herbed horseradish cream
Prep: 45 minutes
Cook: 55 minutes
Makes: 10 to 12 servings as a first course or 6 as a main course
1/4 cup olive oil
4 medium carrots, finely chopped
3 leeks, white and light green parts only, finely chopped
4 large eggs
6 tablespoons matzo meal
1 cup vegetable or chicken broth
2 1/2 teaspoons salt
1 teaspoon ground white pepper
1 teaspoon sugar
1 1/2 pounds ground whitefish or a mixture of whitefish, pike and buffalo fish
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.
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