Title: Alaskan Halibut and Salmon Gefilte Fish Terrine
Categories: Fish Salmon
Yield: 4 Servings

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 325F. 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.

Ellyn Goodrich, Homestead Restaurant, Homer, Alaska

From: Michael Loo Date: 09 Apr 98

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