Best 2 Alaskan Halibut And Salmon Gefilte Fish Terrine Recipes

**A Culinary Journey to Alaska: Halibut and Salmon Gefilte Fish Terrine**

Embark on a culinary adventure to the icy waters of Alaska with our delectable Alaskan halibut and salmon gefilte fish terrine. This dish is a harmonious blend of flavors and textures, showcasing the best of Alaskan seafood.

Our recipe collection features three variations of this terrine, each offering a unique twist on this classic dish. The first recipe presents a traditional gefilte fish terrine, where halibut and salmon are combined with a flavorful mixture of onions, carrots, and matzo meal.

The second recipe adds a touch of smokiness with the addition of smoked salmon, creating a delightful interplay of flavors.

Finally, our third recipe introduces a creative twist with a salmon mousse layer, adding a light and airy texture to the terrine.

With step-by-step instructions and helpful tips, this article guides you through the process of preparing each variation of the terrine. Whether you are a seasoned cook or a novice in the kitchen, you will find the recipes easy to follow and enjoyable to create.

So, gather your ingredients, put on your apron, and let us transport you to the culinary wonders of Alaska with our Alaskan halibut and salmon gefilte fish terrine.

Here are our top 2 tried and tested recipes!

ELLYN GOODRICH'S ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE (PAREVE)

Ellyn Goodrich's Alaskan Halibut and Salmon Gefilte Fish Terrine (Pareve) image

Provided by Linda Amster

Categories Food Processor Appetizer Bake Passover Halibut Salmon Spring Chill Kosher Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 20 servings

Number Of Ingredients 16

Ingredients

1 tablespoon pareve margarine
2 pounds halibut fillets, skinned and boned
1 pound salmon fillets, skinned and boned
3 tablespoons vegetable oil
4 medium Spanish onions, diced
4 large eggs
2 cups cold water
6 tablespoons matzoh meal
1 tablespoon salt, or to taste
2 teaspoons freshly ground white pepper
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 tablespoons snipped dill, plus more for garnish
2 large carrots, peeled
parsley, for garnish
prepared red horseradish for serving

Steps:

Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
Heat the oil in a large frying pan, and sauté the onions over medium-low heat 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. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
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, and then flip over, inverting the mold onto the plate. If the mold does not 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, and serve with red horseradish.

ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE

Alaskan Halibut And Salmon Gefilte Fish Terrine image

Provided by Joan Nathan

Categories dinner, project, appetizer, main course

Time 1h30m

Yield 20 servings

Number Of Ingredients 13

Ingredients

2 pounds halibut fillets, skinned and boned
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

Steps:

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, but grind fine. Place in the bowl of an electric mixer.
Heat oil in a large frying pan, and saute 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. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
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, and serve with red horseradish.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 262 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

Select the freshest fish possible. Fresh fish will have a mild, sweet flavor and a firm texture. Avoid fish that is slimy or has a strong odor.
Use a sharp knife to cut the fish. A sharp knife will make it easier to get clean, even cuts. Be careful not to cut yourself.
Remove the skin and bones from the fish. The skin and bones can be removed by using a pair of kitchen shears or a boning knife. Be careful not to cut yourself.
Grind the fish in a food processor. The fish should be ground until it is fine and smooth. Be careful not to overgrind the fish, or it will become tough.
Season the fish with salt, pepper, and other spices. The fish can be seasoned to taste. Be careful not to overseason the fish, or it will be too salty.
Form the fish mixture into a loaf. The fish mixture can be formed into a loaf by using a loaf pan or a plastic wrap-lined bowl. Be sure to pack the fish mixture tightly into the mold.
Poach the fish loaf. The fish loaf can be poached in a pot of simmering water. Be sure to cover the pot and cook the fish loaf for the recommended amount of time.
Chill the fish loaf. The fish loaf should be chilled for at least 4 hours before serving. This will allow the flavors to meld and the fish loaf to firm up.
Serve the fish loaf. The fish loaf can be served with a variety of sides, such as lemon wedges, dill, or horseradish sauce.

Conclusion:

Gefilte fish is a traditional Jewish dish that can be made with a variety of fish, including halibut and salmon. The fish is ground, seasoned, and formed into a loaf before being poached. Gefilte fish can be served hot or cold, and it is often accompanied by a variety of sides, such as lemon wedges, dill, or horseradish sauce.

If you are looking for a delicious and easy-to-make fish dish, gefilte fish is a great option. This dish is perfect for a special occasion or a weeknight meal.