Gefilte Fish Terrine

1. 1

   Place the carrots in a saucepan, cover with water and simmer 10 minutes.

2. 2

   Add the asparagus, and simmer 10 minutes longer, until the vegetables are tender.

3. 3

   Drain well.

4. 4

   Preheat oven to 350 degrees.

5. 5

   Slice 2 of the carrots into thin rounds, and cover the bottom of a 9-by-5-by-3-inch loaf pan with a layer of the rounds.

6. 6

   Cover with one-third of the fish mixture.

7. 7

   Cover with the asparagus, making a dense layer lengthwise in the pan over the fish.

8. 8

   Sprinkle with chives.

9. 9

   Cover with another third of the fish.

10. 10

    Quarter the remaining carrots lengthwise, and arrange them lengthwise in a layer on top of the fish.

11. 11

    Cover with the remaining fish, packing it down in the pan.

12. 12

    Cover the pan with foil, and place it in a larger pan with 1 1/2 inches of boiling water in it.

13. 13

    Place in the oven, and bake for 1 1/2 hours.

14. 14

    Refrigerate the loaf pan overnight.

15. 15

    To unmold, run a knife around the pan.

16. 16

    Serve with jellied fish broth and horseradish or mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.