Elegant and Easy Gourmet Gefilte Fish Pate

Title:
Elegant and Easy Gourmet Gefilte Fish Pate

Yield:
20 Servings

Categories:
Passover,
Jewish,
Seafood,
Appetizers




Ingredients:





          ---dwigans fwds07a---


     3 lb Fish fillets; whitefish, and


          -Pike, 1 1/2 lbs each


     4 md Bermuda onions; Peeled and


          -diced about 2#


     3 tb Vegetable or canola oil


     4 lg Eggs


     2 c  Cold water


     6 tb Matzah meal


     1 tb Salt or to taste


     2 ts Ground white pepper


     2 tb Sugar


     2 lg Carrots; peeled


          Parsley for garnish






 Grind fish fine. Saute onions in oil till soft but not brown. Put the fish,


 onions, eggs, water, matzah meal, salt, white pepper, and sugar in a


 electric mixer bowl and beat on medium speed for 15 minutes. Grate the


 carrots and mix well. Pour the mixture into a gerased 12 cup bundt pan.


 Smooth the top with a spatula and bake in a preheated 325 degree oven for
1


 hour in a larger pan filled with 2 inches water. Cover with alum foil and


 continue baking for 1 hour or until the center is solid. Cool for 5 minutes


 and then invert onto a flat serving plate. Refrigerate for several hours or


 over night. Slice as you would a torte and serve as an appetizer, garnished


 with parsley and served with red horseradish.


 


 The mold can be made up to two days in advance and leftovers keep for up to


 five days.


 Posted to JEWISH-FOOD digest V97 #333 by Nancy Berry 


 on Dec 24, 1997