Salmon Gefilte Fish Mold with Horseradish and Beet Sauce
Salmon Gefilte Fish Mold with Horseradish and Beet Sauce is a flavorful French French Receipes dish prepared with quality ingredients. Have your fish store grind the fillets or pulse them yourself, one at a time, in a food processor or meat grinder.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHave 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 325°F.
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, 2 cups (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 center 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
