Halibut and Salmon Terrine

2 pounds halibut fillets, skinned and boned (May substitute w/ any other white fish like Cod or Tilapia)

1 pound salmon fillets, skinned and boned

3 tablespoons vegetable oil, preferably kosher for Passover

4 medium Spanish onions, peeled and diced

4 large eggs

6 tablespoons matzoh meal

1 tablespoon salt, or to taste

2 teaspoons ground white pepper

2 tablespoons sugar

1 tablespoon lemon juice

2 tablespoons snipped dill, plus more for garnish

2 large carrots, peeled

 Parsley for garnish

 

Preheat the oven to 325 degrees.

Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times: do not puree.

Heat oil in a large frying pan, and sauté onions until soft and transparent. Let cool.

To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice.

Pulse again for a few minutes.

Add the dill, and grate in the carrots.

Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.

Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch.

Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.

Refrigerate for several hours or overnight. Slice as you would a torte and serve as an appetizer. Garnish with the parsley and remaining dill.

serve with red horseradish.