Gefilte Fish Pâté

By blum099

Gefilte Fish Pâté is a decorative addition to any appetizer spread because it is molded in the bundt cake pan of your choice. This recipe feeds a crowd a scrumptious white fish and pike infused pâté contrasted with fresh herbs and zesty red and white horseradish garnishes. Serve this dish with the crisp crackers or toast points of your choice.

Ingredients

• 3 tablespoons vegetable oil
• 4 medium sweet onions, about 2 pounds, peeled and chopped
• 1 1/2 pounds whitefish fillet, bones removed, finely ground
• 1 1/2 pounds pike fillet, bones removed, finely ground
• 4 large eggs
• 2 cups cold water
• 6 tablespoons matzah meal
• 1 tablespoon coarse salt
• 2 teaspoons freshly ground white pepper
• 2 tablespoons sugar
• 2 large carrots, peeled and grated
• fresh flat-leaf parsley, for garnish
• red horseradish for serving
• white horseradish for serving

Details

Servings 24
Preparation time 30mins
Cooking time 90mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 325°F.

Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent. Remove from heat and let cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine fish, cooled onions, eggs, water, matzah meal, salt, pepper, and sugar. Beat on medium speed for 15 minutes. Add grated carrots and mix until well combined.

Transfer mixture to 12-cup bundt pan, smoothing top with a spatula. Place bundt pan in a larger baking dish and fill baking dish 2-inches high with water. Transfer to oven and bake for 1 hour. Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour more.

Remove bundt pan from oven and let stand 5 minutes. Invert onto a flat serving plate and refrigerate overnight. Slice and serve garnished with parsley.