Salmon Gefilte Fish Mold with Horseradish and Beet Sauce
A modern twist on traditional gefilte fish, this elegant salmon version is made with fresh salmon and white fish, combined with aromatic vegetables and seasonings, then baked in a Bundt pan for an impressive presentation. Served with horseradish and beet sauce, it makes a stunning appetizer for special occasions.
Ingredients
- •2 pounds salmon fillets
- •1 pound cod, flounder, rockfish, or whitefish
- •3 medium red onions
- •3 tablespoons vegetable or canola oil
- •4 large eggs
- •4 tablespoons matzo meal
- •2 large carrots
- •4 tablespoons fresh dill
- •1 tablespoon salt
- •2 teaspoons ground pepper
- •1 teaspoon Dijon mustard
- •2 tablespoons sugar
- •1 to taste parsley
- •1 to taste Horseradish and Beet Sauce
Cooking Instructions
- 1.
Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder. If using a food processor, pulse the fish in short bursts, being careful not to purée the fish-you want some texture. Preheat the oven to 325°F. Grease a 12-cup Bundt pan and fill a larger pan (such as a large Pyrex dish) with 2 inches of hot water.
15 min
- 2.
In a large pan over medium-high heat, sauté the diced onions in the oil for about 5 minutes, until soft and transparent but not brown. Set aside to cool.
10 min
- 3.
Put the fish, onions, eggs, 2 cups (470 ml) water, matzo meal, carrots, 4 tablespoons dill, salt, pepper, mustard, and sugar in the bowl of a standing mixer equipped with a flat beater. Beat at medium speed for 10 minutes.
10 min
- 4.
Pour the mixture into the Bundt or tube 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 or tube 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 or tube pan, then carefully invert the terrine onto a flat serving plate.
80 min
- 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 Horseradish and Beet Sauce. Leftovers keep for up to 5 days.
240 min