Gefilte Fish Terrine

Time: 1 day

Yield: 24 servings.

Ingredients:

• 4 lbs ground white fish
• 2 lbs ground pickerel
• 3 large onions, grated finely
• 1/2-3/4 c finely grated carrots
• 4 eggs, separated
• 2 T oil
• 1/3 c water
• 1-2 T pepper, any color
• 1-3 T kosher salt

Method:

1. Separate eggs, whip egg whites, and mix ingredients together, adding more water if needed to get proper consistency. Spread into oiled bundt or loaf pan, and place into larger pan containing 1 1/2 inches of water. Bake 1 1/2 hours in 325 degree oven.
   
2. Cool, cover, and refrigerate overnight. To unmold, place pan in hot water for 1 minute, place plate on top, and turn upside down. Garnish with horseradish, beets, and boiled carrots.

Notes: Servings are very generous; taste is very delicate compared to traditional. If you like it a bit more traditional, maybe increase proportion of carp relative to whitefish, add salt to taste.

Source: Fiddler in the Kitchen, via Andie Barenholtz.