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1
Preheat the oven to 325F.
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2
Grease a 12-cup bundt pan with the margarine.
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3
Cut the fish into large chunks, and place in the bowl of a food processor.
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4
Pulse about 20 times, do not puree, but grind fine.
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5
Place in the bowl of an electric mixer.
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6
Heat the oil in a large frying pan, and saute the onions over medium-low heat until soft and transparent.
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7
Let cool.
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8
To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice.
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9
Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes.
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10
Add the dill, and grate in the carrots; mix well.
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11
Pour the mixture into the greased bundt pan.
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12
Smooth the top with a spatula, and cover with foil.
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13
Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
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14
Bake in the oven for 1 hour, or until the center is solid.
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15
Cool for 5 minutes, or until mold is cool to the touch.
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16
Run a knife around the edges.
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17
Place a flat serving plate on top, and then flip over, inverting the mold onto the plate.
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18
If the mold does not come out easily, give the plate a shake.
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19
You should feel or hear it give.
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20
Refrigerate for several hours or overnight.
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21
Slice as you would a torte, and serve as an appetizer.
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22
Garnish with the parsley and remaining dill, and serve with red horseradish.
