Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

Ingredients for Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

• 900g (907 grams) salmon fillets

• 450g (453 grams) cod, flounder, rockfish, or whitefish

• 3 medium red onions, peeled and diced (about 900g /907 grams)

• 45ml vegetable or canola oil

• 4 large eggs

• 4 tablespoons matzo meal

• 2 large carrots, peeled and grated

• 60ml snipped fresh dill, plus more for garnish

• 1 tablespoon salt, or to taste

• 2 teaspoons freshly ground pepper

• 1 teaspoon Dijon mustard

• 2 tablespoons sugar

• Parsley, for garnish

• Horseradish and Beet Sauce

How to make Salmon Gefilte Fish Mold with Horseradish and Beet Sauce

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 163°C. 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 for about 5 minutes, until soft and transparent but not brown. Set aside to cool.

Put the fish, onions, eggs, 475ml (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.

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 centre 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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.