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Gefilte Fish Terrine, Tricolor III (P, KLP)
Source: Internet
Serves: 8, 2 slices per serving

1 22-ounces roll frozen uncooked gefilte-fish mixture
1/3 cup matzo meal
1 tbsp. cider vinegar
1/2 tsp. salt
1/4 tsp. white pepper
1/4 cup pimento or red bell pepper, chopped
1/4 cup fresh dill, chopped
1 tbsp. red horseradish, drained
1 tbsp. vinaigrette dressing
8 soft lettuce leaves (such as Boston lettuce), for garnish
Dill-Flecked Mayonnaise (click here for recipe)

Remove the wrapping from gefilte-fish mixture. Place in a bowl, cover and defrost overnight in refrigerator.

Preheat oven to 375°F. Oil a non-stick medium loaf pan (about 8"x4").

Add matzo meal, vinegar, and salt and pepper to defrosted mixture. Mix thoroughly. Divide into 3 equal portions. Mix one portion with pimento. Spoon into a loaf pan, spreading to cover bottom. Press down lightly.

Mix second portion of gefilte fish with dill, and spoon over pimento mixture to cover. Mix remaining portion with horseradish, and spread over dill mixture. You will have three layers. Smooth with a spoon. Drizzle with dressing. Cover loosely with foil.

Bake for 35 minutes. Reduce heat to 350°F, and continue baking 30 minutes longer. Cool in pan for 15 minutes. Loosen edges with round-bladed knife. Turn out onto lettuce-lined platter. Cut into slices about 1/2".

Serve with Dill-Flecked Mayonnaise.

Posted by Chaya Grodner

Nutritional Info Per Serving: Calories, 152; protein, 15g; carbs, 12g; fat, 5g; chol., 60mg; sodium, 647mg