HALIBUT AND SALMON TERRINE WITH AIOLI AND HORSERADISH
This pretty pink terrine traditionally served during Passover is easier to make than you might think, and it tastes fresher than jarred gefilte fish.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 3h
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees. Make the terrine: Coat a 5-by-9-inch loaf pan with 1 1/2 teaspoons olive oil. Heat remaining olive oil in a skillet over medium heat. Cook onion, stirring, until soft, 6 to 8 minutes.
- Pulse halibut and salmon in a food processor until finely chopped (not smooth).
- Beat eggs with a mixer on medium speed until frothy, about 2 minutes. Beat in onion, fish mixture, cold water, matzo meal, sugar, lemon juice, 2 teaspoons salt, and some pepper until well combined, about 3 minutes. Beat in carrot, parsnip, and dill.
- Transfer mixture to pan. Smooth top using an offset spatula. Cover with parchment-lined foil, and transfer to a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the loaf pan. Bake until terrine is firm in the center, about 45 minutes. Remove pan from water. Let cool for 10 minutes.
- Meanwhile, make the aioli: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Transfer to a bowl. Whisk in egg yolk and lemon juice. Gradually whisk in oils.
- Run a knife or an offset spatula around the edge of the pan to loosen terrine. Place a plate on top, then flip. Tap top and sides gently several times to help release terrine. Let cool completely. Soak up any released juices with a paper towel. Refrigerate, covered with plastic wrap, for at least 1 hour.
- Uncover terrine. Slice, and serve with dollops of aioli and horseradish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Tj Samuda
[email protected]This terrine is perfect for a special occasion. It's elegant and impressive, but it's also easy to make.
Kali Basu Bhandandari
[email protected]I love the combination of halibut and salmon in this terrine. It's a really unique and delicious dish.
Shanawar ali Khalid
[email protected]This terrine is a great make-ahead dish. You can make it a day or two in advance and then just reheat it before serving.
princess Mercy
[email protected]The terrine was easy to make, but it didn't turn out as well as I had hoped. I think I overcooked the fish.
Monira Khatun
[email protected]I found this terrine to be a bit bland. I think it needed more seasoning.
Diesel Ayres
[email protected]This terrine was a bit too fishy for my taste. I think I would have preferred it if there had been more vegetables or other ingredients to balance out the flavor.
Veer Baba
[email protected]I'm not a huge fan of fish, but this terrine was surprisingly good. The aioli and horseradish really helped to balance out the flavor of the fish.
STAR Ff
[email protected]This terrine is a great way to use up leftover salmon and halibut. It's also a very versatile dish. You can serve it as an appetizer, main course, or even as a sandwich filling.
Rodelyn Robles
[email protected]I made this terrine for a potluck and it was a huge success. Everyone loved it! The flavors were perfect and it was so moist and flaky.
Kumaree Kumal
[email protected]I followed the recipe exactly and the terrine turned out perfectly. It was so easy to make and it looked so elegant when I served it. My guests raved about it.
Mariah Mcdonald
[email protected]This terrine was a hit at my dinner party! The combination of halibut and salmon was rich and flavorful, and the aioli and horseradish added a nice tang. I will definitely be making this again.