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Ingredientes
- 2 Tbsp. Safflower oil
- 2 x Onions, minced
- 2 x Cloves garlic, chopped
- 1 lb Skinned pickerel fillets, Cut In 1-Inch Pcs
- 1/2 lb Skinned whitefish fillets, Cut In 1-Inch Pcs
- 1 x Carrot, finely minced
- 1/4 c. Chopped Fresh Parsley
- 1/4 c. Fresh Dill
- 2 x Large eggs
- 1 1/4 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Granulated sugar
- 1 c. Ice water
Direcciones
- In small skillet, heat oil over medium heat. Add in onions and garlic, cooking for 5 min or possibly till soft. In food processor, using on/off motion, process pickerel and whitefish till finely minced but not pureed. In large bowl, combine fish, onion mix, carrot, parsley, dill, Large eggs, salt, pepper and sugar. Using electric mixer on low speed, combine well.
- Gradually pour in water, beating at high speed till fluffy. Cut 1 foil rectangle, 25 x 9 inches; cut another, 25 x 6 inches. Use narrow foil strip to line bottom and ends of 8- x 4-inch loaf pan, and wide foil strip to line bottom and sides, leaving equal overhangs. Brush lightly with oil.
- Pour in fish mix. Bring wide strips together, pinching ends to seal and leaving space for fish mix to expand. Repeat with narrow foil strip.
- Bake in 350 F oven for 1-1/2 hrs; turn back foil and bake for 30 min longer or possibly till lightly browned and hard to the touch. Let cold on rack; cover and chill for at least 8 hrs or possibly up to 2 days.
- Makes about 8servings.
- Note: Cynthia Coop, a Winnipeg interior designer, adapted this pickerel and whitefish terrine based on traditional poached and chilled gefilte fish balls, that are often served with a beet and horseradish relish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 8 servings | |
| Calories 63 | |
| Calories from Fat 42 | 67% |
| Total Fat 4.69g | 6% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 389mg | 16% |
| Potassium 90mg | 3% |
| Total Carbs 3.74g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.75g | 1% |
| Protein 2.0g | 3% |
