Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Herbed Gefilte Fish Terrine

Herbed Gefilte Fish Terrine Related:   appetizers, Europe, fish, gluten-free, low-fat, pareve, Passover, Rosh Hashanah

Prep time: 5–10 minutes

Cook time: 40–45 minutes

Yield: 1 small terrine; serves 8–10

User Rating:
VN:F [1.9.22_1171]
Rating: 0.0/4 (0 votes cast)

At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with eggs, onions and spices. One of the things that drew us to gefilte fish was that it stood as a symbol of resourcefulness—how far a single fish could be stretched to feed an entire family. It had a practical aspect, too. On the Sabbath, Jews are prohibited from separating bones from flesh, so by finely grinding the fish, the proscription was circumvented.

We love thinking of ways to restore gefilte to its rightful place on the table, especially for the Passover seder, when gefilte is often front and center. This recipe has a classic base, but we’ve added herbs to give it a taste of spring and a touch of color. There is also no matzah meal or breadcrumbs in this recipe, giving it a lighter texture and removing any gluten. You have two options for how to cook and serve your gefilte fish. Poaching quenelles in a fish broth is a classic method used by generations of Jewish cooks, and baking the fish in a terrine is a quick and contemporary approach that will slice and plate beautifully.

Note: The whitefish we use here refers to the species Coregonus clupeaformis from the Great Lakes. If you can’t find whitefish, substitute any one of the following: hake, sole, flounder, whiting, tilapia or halibut.

Ingredients

  • 1 small onion, coarsely chopped
  • 12 ounces whitefish fillet, skin removed, flesh coarsely chopped
  • 1¼ tablespoons vegetable or grapeseed oil
  • 1 large egg
  • 2 tablespoons coarsely chopped fresh watercress (or spinach)
  • 2 tablespoons coarsely chopped fresh dill
  • 1 teaspoon kosher salt
  • 1/8 teaspoon freshly ground white pepper
  • 1 tablespoon sugar
  • Horseradish relish, store-bought or homemade, for serving

Preparation

  • If there are any bones left in your fillets, remove the larger ones by hand, but don’t fret about the smaller ones since they’ll be pulverized in the food processor. You can buy your fish pre-ground from a fishmonger (usually a Jewish fishmonger) to ensure all the bones are removed, but try to cook your fish that day since ground fish loses its freshness faster.
  • Place the onion in the bowl of a large food processor and process until finely ground and mostly liquefied. Add the fish fillets to the food processor along with the rest of the ingredients, except for the horseradish. Pulse in the food processor until the mixture is light-colored and evenly textured throughout. Scoop into a bowl and give it an additional stir to ensure that all the ingredients are evenly distributed throughout.
  • Preheat the oven to 350 degrees. Line an 8-by-3-inch loaf pan with parchment paper and fill the pan with the fish mixture. Smooth out with a spatula. Place the loaf pan on a baking sheet on the middle rack of the oven and bake for 40 to 45 minutes. The terrine is finished when the corners and ends begin to brown. The loaf will give off some liquid. Cool to room temperature before removing from the pan and slicing. Serve with horseradish relish.
  • Excerpted from the book The Gefilte Manifesto by Jeffrey Yoskowitz and Liz Alpern. Copyright © 2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.

2 Responses

  1. Do you have another recipe for an older way of preparing gefilte fish. We are not Jewish, but I can remember my mother, many years ago, after the 2nd world war, making gefilte fish, but she made it a lot different than what your recipe indicates. Seems like she would take all the fish out of the skin by cutting it down the stomach and taking out all the fish (the fish head was left on it) (after all the inners had been out), grind all the meat, bones and all and put spices in it of course. Then she would stuff the fish back into the skin, hand sew it, put the fish in a pot and cover with water, cook carrots, onions, and I think a bit of garlic. After it was cooked, she would put it into a shallow pirex dish, slice it and pour the soup over it, put it is the refrigerator to chill (jelly) it. When jellied, we would eat it at our christmas or easter festivities. Please advise if this sounds like the right way to do it. I am doing this by my memory. I think we used to use a fish called Pike. Dad always made his own home made horseradish. Gefilte Fish and Horseradish was wonderful. Would someone please reply. Thank you. Lillian.

Leave a Reply