It's that time again--- the Passover holidays. I grew up with the classic gefilte fish served as a starter to the long Passover meal. Gefilte fish is basically a fish puree, poached and served chilled. Among my friends and family, people either love it or don't even want to see it on their plate. I came up with this terrine (a fancy French term for a rectangular loaf pan) 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 is blended with sautéed sweet caramelized onions and carrots and then baked in a loaf pan rather than poached in liquid. The ground whitefish used here is the same fish used for the popular Jewish dish gefilte fish, and is regularly available in many supermarkets and fish markets during Jewish holidays. If you can't find the fish ground, process the fillets in the food processor, making sure first to remove the skin and all the bones. (You'll need about 2 pounds whitefish fillets with the skin on if you are going to grind it yourself.)

This terrine is pretty served in overlapping slices on a large rectangular platter with matzo crackers before you sit down for the Seder. The accompanying bright red beet-horseradish relish adds a burst of color and flavor to the chilled terrine. You can also serve it as the first course on individual plates with mixed greens lightly dressed with a simple vinaigrette and a dollop of the beet-horseradish sauce on the side. Sometimes I serve it with simple horseradish cream if I am in a hurry.

Remember, this needs to be made a day ahead of serving because it must be chilled. This is so delicious as a first course or a light main course for any time of the year. If you have any left over, it's great for lunch.

Whitefish Terrine with Beet-Horseradish Relish

Serves 10 to 12.

2 tablespoons olive oil

3 carrots, peeled and finely chopped

1 large onion, finely chopped

3 large eggs

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