Salmon Gefilte Fish Mold

Salmon Gefilte Fish Mold

2 pounds salmon fillets
1 pound cod, flounder, rockfish, or whitefish
3 medium Bermuda onions, peeled and diced (about 2 pounds)
3 tablespoons vegetable or canola oil
4 large eggs
4 tablespoons matzo meal
2 large carrots, peeled and grated
4 tablespoons snipped fresh dill, plus more for garnish
1 tablespoon salt or to taste
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
2 tablespoons sugar
Parsley, for garnish
Beet horseradish sauce, to serve

1. Have your fish store grind the fillets or grind them yourself, one at a time, in a food processor or meat grinder. Don’t puree the fish—you want some texture. Preheat the oven to 325 degrees. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.

2. In a large pan over medium-high heat, sauté the diced onions in the oil until soft and transparent but not brown. Set aside to cool. 



3. Put the fish, onions, eggs, 2 cups water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with the flat beater. Beat at medium speed for 10 minutes.

4. Pour the mixture into the Bundt pan, then put the pan inside the larger water-filled dish (called a Bain Marie). Smooth the top with a spatula. Cover with aluminum foil and bake for 1 hour or until the center is solid. Remove the Bundt pan from the water dish, then allow the terrine to cool slightly for at least 20 minutes. Slide a long knife around the outer and inner edges of the Bundt pan, then carefully invert the terrine onto a flat serving plate.



5. Refrigerate for several hours or overnight. If any water accumulates on the serving dish, carefully drain it away before serving. Slice the terrine as you would a torte and serve as an appetizer, garnished with parsley and dill and served with beet horseradish sauce. Leftovers keep for up to five days.


Yield: 15 to 20 slices

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