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Passover Recipes
Halibut & Salmon Terrine (Pareve)
Source: "Not Like Egypt: Passover
in Alaska," New York Times of April 8, 1998.
INGREDIENTS
2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons KLP vegetable oil
4 medium Spanish onions, peeled and diced
4 large eggs
6 tablespoons matzoh meal
1 tablespoon salt, or to taste
2 teaspoons ground white pepper
2 tablespoons sugar
1 tablespoon lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
Parsley for garnish
For: 20 servings.
PREPARATION
1. Preheat the oven to 325°F. 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.
2. Heat oil in a large frying pan, and saute
onions until soft and transparent. Let cool.
3. 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.
4. 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.
5. 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.
6. 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.
