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Gefilte Fish Terrine, Tricolor V (P, KLP, TNT)
Source: "Kosher by Design," by Susie Fishbein
Serves: 12

2 22-ounce loaves plain gefilte fish, defrosted in wrapper
1 22-ounce loaf of salmon gefilte fish, defrosted in wrapper
2 tablespoon fresh dill, chopped
1 lemon
6 cucumbers, for horseradish wells, plus one long cucumber for top garnish (optional)
Prepared red horseradish (optional)
Mayonnaise (optional)
Yellow pepper (optional)

Preheat the oven to 350°F. Spray a 9" springform with nonstick vegetable spray. Give it a heavy even coat. Open each of the three fish loaf wrappers.

Add the dill and juice from the lemon to one of the plain gefilte fish loaves. Mix thoroughly so the dill is distributed evenly. Set aside.

Using a thin spatula, spread the plain gefilte fish in an even layer on the bottom of the springform pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon dill fish mixture.

Cover the pan with foil. Bake for 1 hour. If the fish does not look set in the center, uncover the foil and bake 5 minutes longer.

Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long unpeeled cucumber into paper thin slices. Lay the slices in concentric circles on top of the fish.

Release the sides of the springform pan. Cut into wedges like a pie. Trim any brown edges.

Cut the cucumbers into 2" to 3" pieces. Hollow out the center. Mix a few tablespoons of horseradish with a little mayonnaise to make a pretty pink sauce. Fill the cucumber wells.

Serve a slice of fish on a piece of leafy lettuce with a cucumber well. You can decorate each plate with a tiny piece of yellow pepper.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A