• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chilled Gefilte Fish Terrine

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 tb Safflower oil
  • 2 Onions; chopped
  • 2 Cloves garlic; minced
  • 1 lb Skinned pickerel fillets;
  • -Cut In 1-Inch Pieces
  • 1/2 lb Skinned whitefish fillets;
  • -Cut In 1-Inch Pieces
  • 1 Carrot; finely chopped
  • 1/4 c Minced Fresh Parsley
  • 1/4 c Fresh Dill
  • 2 Eggs
  • 1 1/4 ts Salt
  • 1/2 ts Pepper
  • 1/2 ts Granulated sugar
  • 1 c Ice water


In small skillet, heat oil over medium heat. Add onions and garlic, cooking
for 5 minutes or until soft. In food processor, using on/off motion,
process pickerel and whitefish until finely chopped but not pureed. In
large bowl, combine fish, onion mixture, carrot, parsley, dill, eggs, salt,
pepper and sugar. Using electric mixer on low speed, combine well.
Gradually pour in water, beating at high speed until fluffy. Cut 1 foil
rectangle, 25 x 9 inches; cut another, 25 x 6 inches. Use narrow foil strip
to line bottom and ends of 8- x 4-inch loaf pan, and wide foil strip to
line bottom and sides, leaving equal overhangs. Brush lightly with oil.
Pour in fish mixture. Bring wide strips together, pinching ends to seal and
leaving space for fish mixture to expand. Repeat with narrow foil strip.
Bake in 350 F oven for 1-1/2 hours; turn back foil and bake for 30 minutes
longer or until lightly browned and firm to the touch. Let cool on rack;
cover and refrigerate for at least 8 hours or up to 2 days. Makes about 8
servings. Note: Cynthia Coop, a Winnipeg interior designer, adapted this
pickerel and whitefish terrine based on traditional poached and chilled
gefilte fish balls, which are often served with a beet and horseradish
relish. Formatted by Carole Walberg

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