Passover White Fish Terrine

This modern take on gefilte fish is a hit on my Passover table year after year.

This modern take on gefilte fish is a hit on my Passover table year after year.

Whitefish Terrine with Beet-Horseradish Relish

Ground whitefish is used here as in the popular Jewish dish gefilte fish, and is often available in supermarkets and fish markets during Jewish holidays. If you can’t find the fish ground, process the filets in the food processor, making sure to remove the skin and all the bones. (You’ll need to buy about 2 1/4 pounds whitefish filets with the skin on if you are going to grind it yourself. Remove the skin before processing.) The accompanying bright red beet-horseradish relish adds a burst of color and flavor to the chilled terrine. This terrine can be served in overlapping slices either on individual plates or on a large platter with crisp crackers, matzo or thinly sliced pumpernickel bread. Pass the colorful horseradish relish separately.

Serves 10-12

2 tablespoons olive oil

3 medium carrots, finely chopped

1 large onion, finely chopped

3 large eggs

3 1/2 tablespoons matzo meal

3/4 cup chicken stock (or fish stock or water)

1 1/2 pounds ground whitefish or a mixture of whitefish, pike and buffalo fish

2 teaspoons salt

3/4 teaspoon ground white pepper

1/2 teaspoon sugar

1/2 lime, freshly squeezed

1/4 teaspoon paprika

1 (5-ounce) jar prepared horseradish cream

2  cooked beets

lemon slices and parsley sprigs for garnish

  1. Heat oil in a medium skillet and sauté carrots and onion over medium heat until softened, about 5-7 minutes. Allow to cool for 10 minutes.
  1. Preheat the oven to 350F. Lightly coat a large (9 x 5 x 2 1/2-inch) loaf pan with cooking spray.
  1. Beat the eggs with the matzo meal in a large bowl with an electric mixer. When well-combined, add the broth, fish, cooled carrots and onions, salt, pepper and sugar and continue to beat until well blended.
  1. Pour mixture into prepared pan. Pick up pan with both hands and slam down on counter to settle any air bubbles. Squeeze the lime juice over the top, sprinkle with paprika and bake for 50-60 minutes or until a long wooden skewer inserted in the center comes out clean.
  1. Meanwhile, place the horseradish cream and roasted beet in a food processor fitted with the metal blade and process until pureed. Transfer to a small container and refrigerate.
  1. Remove terrine from oven and allow to cool for 15 minutes. Wrap in foil and chill overnight.
  1. Remove the loaf from the pan, place on a platter, and serve garnished with lemon slices and parsley, accompanied by the horseradish-beet cream.

Advance Preparation: Can be made 2 days ahead and refrigerated.

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