HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH
This pretty pink terrine traditionally served during Passover is easier to make than you might think, and it tastes fresher than jarred gefilte fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 3h
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees. Make the terrine: Coat a 5-by-9-inch loaf pan with 1 1/2 teaspoons olive oil. Heat remaining olive oil in a skillet over medium heat. Cook onion, stirring, until soft, 6 to 8 minutes.
- Pulse halibut and salmon in a food processor until finely chopped (not smooth).
- Beat eggs with a mixer on medium speed until frothy, about 2 minutes. Beat in onion, fish mixture, cold water, matzo meal, sugar, lemon juice, 2 teaspoons salt, and some pepper until well combined, about 3 minutes. Beat in carrot, parsnip, and dill.
- Transfer mixture to pan. Smooth top using an offset spatula. Cover with parchment-lined foil, and transfer to a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the loaf pan. Bake until terrine is firm in the center, about 45 minutes. Remove pan from water. Let cool for 10 minutes.
- Meanwhile, make the aioli: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Transfer to a bowl. Whisk in egg yolk and lemon juice. Gradually whisk in oils.
- Run a knife or an offset spatula around the edge of the pan to loosen terrine. Place a plate on top, then flip. Tap top and sides gently several times to help release terrine. Let cool completely. Soak up any released juices with a paper towel. Refrigerate, covered with plastic wrap, for at least 1 hour.
- Uncover terrine. Slice, and serve with dollops of aioli and horseradish.
ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)
Provided by Linda Amster
Categories Food Processor Appetizer Bake Passover Halibut Salmon Spring Chill Kosher Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 20 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
- Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
- Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
- To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
- Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
- Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
- Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.
SALMON GEFILTE FISH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Bring the water and 2 tablespoons of the oil to a boil in a small saucepan. Remove from the heat, and add the cake meal. Whisk until smooth. Return to the heat and cook, stirring, for about a minute. Remove from heat, and beat in the eggs one at a time. Add 1/2 teaspoon salt, and set aside.
- Heat the remaining oil in a skillet. Add the onion, carrot and leeks, and saute over low heat until tender but not brown.
- Place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground. Add the egg mixture, and process until smooth. Stir in the lemon juice and horseradish. Season with salt.
- Bring the fish stock, water or water and wine to a simmer in a large saucepan -- the liquid should be about 2 1/2 inches deep. Form the fish mixture into ovals using two tablespoons dipped in cold water. Slip the ovals into the simmering liquid, and poach for 20 minutes. Drain, and refrigerate until cold.
- Serve with the mayonnaise.
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 22 grams, Carbohydrate 8 grams, Fat 28 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 5 grams, Sodium 1007 milligrams, Sugar 2 grams, TransFat 0 grams
ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE
Provided by Joan Nathan
Categories dinner, project, appetizer, main course
Time 1h30m
Yield 20 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times: do not puree, but grind fine. Place in the bowl of an electric mixer.
- Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
- To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
- Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.
- Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.
- Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams
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