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