Gefilte Fish Terrine
Chefs Eli and Max Sussman make a rich, modern gefilte fish terrine by baking salmon in a loaf pan, instead of poaching the traditional pike-perch blend.
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Cooking tools:
- Loaf pan
- Plastic wrap
- Parchment paper
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Food processor
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Stove
- Baking dish
- Kettle
- Instant-read thermometer
- Cooling rack
- Serving platter
- Grater
- Paring knife
- Whisk
- Fork
- Lemon juicer
- Kitchen scale
- Citrus press
- Peeler
- Colander
Ingredients
- 3 tbsp. olive oil
- 1 medium white onion, minced
- 12 oz. boneless, skinless carp or pike fillet, roughly chopped
- 12 oz. boneless, skinless salmon fillet, roughly chopped
- 1 cup heavy cream
- 2 tbsp. matzo meal
- 1 tbsp. minced dill, plus sprigs for garnish
- 2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly ground pepper, plus more to taste
- 2 eggs, beaten
- 1 carrot, coarsely shredded
- Zest of 2 lemons, plus 3 tbsp. juice, and wedges for serving
- 2 cups baby arugula
- 4 red radishes, thinly sliced
- 1 (1") piece horseradish, peeled and finely shredded
- 1 shallot, thinly sliced
- Matzos, for serving
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