Title: Gefilte Fish Terrine
Categories: Entree Fish Jewish Pike Whitefish
Yield: 12 Servings

2	tb	Matzo meal
1/2	c	Vegetable broth
3/4	lb	Carrots, peeled, thinly
		Sliced
1	pk	(9 oz) frozen artichoke
		Hearts
1	tb	Fresh lemon juice
2	ts	Kosher salt
3/4	ts	Freshly ground pepper
1/4	ts	Ground ginger
3/4	c	Watercress leaves, chopped
1	tb	Vegetable oil
1	c	Coarsley chopped onion
1 1/2	lb	Fresh whitefish fillet, pin
		Bones removed, cut into 1-in
		Squares
1	lb	Fresh pike fillet, pin bones
		Removed, cut into 1-in
		Squares
2	lg	Eggs
2	tb	Minced fresh parsley
		Vegetable oil, for greasing
1		Watercress Mayonnaise:
1	c	Mayonnaise
2	tb	Bottled hot horseradish,
		Drained on paper towel
1	tb	Dijon mustard
3	tb	Finely chopped watercress
1/4	ts	Freshly ground pepper
		Watercress sprigs for
		Garnish

In small glass measure, combine matzo meal and broth; set aside to soften. In saucepan, bring carrots and enough water to cover to a boil. Reduce heat; cover and simmer 15 minutes, until tender. Drain in colander. In same saucepan, bring frozen artichoke hearts and 1 cup water to a boil. Reduce heat; cover and simmer 20 minutes, until very tender. Drain in sieve. In food processor, puree carrots with lemon juice, 1/2 tsp of the salt, 1/4 tsp of the pepper and the ginger until smooth; scrape into small bowl. In same food processor, puree artichoke hearts with another 1/2 tsp of the salt, 1/4 tsp of the pepper, the watercress and oil until smooth; scrape into second small bowl. Rinse out food-processor bowl. Add onion; process until very finely chopped. Add whitefish; puree (do not overprocess; fish should have some texture). Scrape into medium bowl. Add pike and softened matzo-meal mixture to food-processor bowl; process until smooth. Return whitefish puree to processor; add remaining salt and pepper, the eggs and parsley; process until well blended. Preheat oven to 350 F. With vegetable oil, brush 2-qt glass loaf pan. Spread one third of the fish puree in even layer in bottom of pan. Top with all of the carrot puree; spread evenly to within 1/4 in. of sides of pan. Carefully spread another third of the fish puree, first around edges of pan to seal in carrot puree, then to cover carrot layer. Repeat with artichoke puree; spread to within 1/4 in. of sides of pan. Top with remaining fish puree; spread to edges of pan and smooth surface with spatula. Rap (bang) pan several times on counter to eliminate air holes. Place waxed paper or parchment paper on top of terrine. Set loaf pan in larger pan, at least 2 in. deep; put in oven. Fill larger pan with hot water, to 1 1/2 in. up sides of loaf pan. Bake 40 minutes or until set. Remove loaf pan from water bath to wire rack; cool completely. Invert onto platter. Cover with plastic wrap; refrigerate overnight. Watercress Mayonnaise: In small bowl, combine all ingredients except watercress sprigs; cover and refrigerate overnight. To serve: Let terrine stand at room temperature 1 hour before serving. Cut into 1/2-in.-thick slices. Serve with Watercress Mayonnaise. Garnish with sprigs of watercress.

*Makes 12 servings. Per serving: 273 calories, 17g protein, 9g carbohydrate 19 g fat, 97mg cholesterol, 563 mg sodium.

Source: McCall's April 1996 issue.

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