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SERIOUSLY SIMPLE: Whitefish and Salmon Terrine with Herbed Horseradish Cream: A tasty take on gefilte fish

By Diane Rossen Worthington, Tribune Media Services on

It's that time again -- the Jewish New Year holidays. I grew up with the classic gefilte fish served as a starter at Rosh Hashanah and as a light main course for breaking the fast after Yom Kippur. Gefilte fish is basically a fish puree, poached and served chilled.

Among my friends and family, people either love it or don't want to see it on their plate. I came up with this terrine as a response to the gefilte fish naysayers. I am happy to report that many of them come back for seconds once they tuck into this tasty reinterpretation.

Ground whitefish and salmon are blended together. Many markets carry ground whitefish during the holidays, but you will have to grind the salmon. If you can't find the whitefish ground, process both the whitefish and salmon filets in the food processor, making sure to remove the skin and all the bones.

This terrine is delicious as a first course or a light main course. It can be served in overlapping slices on a large rectangular platter with crisp crackers, matzo or thinly sliced pumpernickel bread. You can also serve it on individual plates with mixed greens lightly dressed with a simple vinaigrette and a dollop of the Herbed Horseradish Cream on the side. Make sure to have some sliced challah on the table. (I like to make a sandwich of challah, sauce and fish terrine -- really yummy.)

Remember: this terrine needs to be made a day ahead of serving because it must be chilled.

Whitefish and Salmon Terrine with Herbed Horseradish Cream

Serves 10 to 12 as a first course and 6 as a main course.

1/4 cup olive oil

4 medium carrots, finely chopped

3 leeks, white and light green parts only, cleaned and finely chopped


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