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Alaskan Halibut and Salmon Gefilte Fish Terrine

2 lb Halibut fillets; skinned and boned
1 lb Salmon fillets; skinned and boned
3 tb Vegetable oil; preferably kosher for Passover
4 md Spanish onions; peeled and diced
4 lg Eggs
6 tb Matzoh meal
1 tb Salt; or to taste
2 ts Ground white pepper
2 tb Sugar
1 tb Lemon juice
2 tb Snipped dill; plus more for garnish
2 lg Carrots; peeled
Parsley for garnish


Preheat the oven to 325 degrees F. Cut the fish into big chunks and pulse in processor 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 wilt onions. Let cool.

To the fish mixture, add the onions, eggs, 2 c of cold water, matzoh meal, salt, white pepper, sugar, and lemon juice. Beat in an electric mixer on med for about 10 min. Add the dill, and grate in the carrots; mix well, using a paddle attachment.

Pour the mixture into a greased 12-c 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 hr, or until the center is solid. Cool for 5 min, 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 hr 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.




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