Chilled gefilte fish terrine
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Chilled gefilte fish terrine
  Fish    Passover    Terrines  
Last updated 6/12/2012 1:14:40 AM. Recipe ID 43689. Report a problem with this recipe.
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      Title: Chilled gefilte fish terrine
 Categories: Canadian li, Passover, Fish
      Yield: 8 Servings
 
      2 tb Safflower oil
      2    Onions; chopped
      2    Cloves garlic; minced
      1 lb Skinned pickerel fillets;
           -Cut In 1-Inch Pieces
    1/2 lb Skinned whitefish fillets;
           -Cut In 1-Inch Pieces
      1    Carrot; finely chopped
    1/4 c  Minced Fresh Parsley
    1/4 c  Fresh Dill
      2    Eggs
  1 1/4 ts Salt
    1/2 ts Pepper
    1/2 ts Granulated sugar
      1 c  Ice water
 
  In small skillet, heat oil over medium heat. Add onions and garlic,
  cooking for 5 minutes or until soft. In food processor, using on/off
  motion, process pickerel and whitefish until finely chopped but not
  pureed. In large bowl, combine fish, onion mixture, carrot, parsley,
  dill, eggs, salt, pepper and sugar. Using electric mixer on low
  speed, combine well. Gradually pour in water, beating at high speed
  until fluffy. Cut 1 foil rectangle, 25 x 9 inches; cut another, 25 x
  6 inches. Use narrow foil strip to line bottom and ends of 8- x
  4-inch loaf pan, and wide foil strip to line bottom and sides,
  leaving equal overhangs. Brush lightly with oil. Pour in fish
  mixture. Bring wide strips together, pinching ends to seal and
  leaving space for fish mixture to expand. Repeat with narrow foil
  strip. Bake in 350 F oven for 1-1/2 hours; turn back foil and bake
  for 30 minutes longer or until lightly browned and firm to the touch.
  Let cool on rack; cover and refrigerate for at least 8 hours or up to
  2 days. Makes about 8 servings. Note: Cynthia Coop, a Winnipeg
  interior designer, adapted this pickerel and whitefish terrine based
  on traditional poached and chilled gefilte fish balls, which are
  often served with a beet and horseradish relish. Formatted by Carole
  Walberg
  
  Recipe 




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Recipe ID 43689 (Apr 03, 2005)

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