Name: Chilled Gefilte Fish Terrine
Ingredients: 2 tb Safflower oil; 2 Onions; chopped; 2 Cloves garlic; minced; 1 lb Skinned pickerel fillets; Cut In 1-Inch Pieces; 1/2 lb Skinned whitefish fillets; Cut In 1-Inch Pieces; 1 Carrot; finely chopped; 1/4 c Minced Fresh Parsley; 1/4 c Fresh Dill; 2 Eggs; 1 1/4 ts Salt; 1/2 ts Pepper; 1/2 ts Granulated sugar; 1 c Ice water

Stick with your work. Do not flinch because the lion roars; do not stop to stone the devil’s dogs; do not fool away your time chasing the devil’s rabbits. Do your work. Let liars lie, let sectarians quarrel, let critics malign, let enemies accuse, let the devil do his worst; but see to it nothing hinders you from fulfilling with joy the work God has given you. He has not commanded you to be admired or esteemed. He has never bidden you defend your character. He has not set you at work to contradict falsehood (about yourself) which Satan’s or God’s servants may start to peddle, or to track down every rumor that threatens your reputation. If you do these things, you will do nothing else; you will be at work for yourself and not for the Lord. Keep at your work. Let your aim be as steady as a star. You may be assaulted, wronged, insulted, slandered, wounded and rejected, misunderstood, or assigned impure motives; you may be abused by foes, forsaken by friends, and despised and rejected of men. But see to it with steadfast determination, with unfaltering zeal, that you pursue the great purpose of your life and object of your being until at last you can say, “I have finished the work which Thou gavest me to do.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Canadian	Canadian li, Passover, Fish	8	Servings

INGREDIENTS

2	tb	Safflower oil
2		Onions; chopped
2		Cloves garlic; minced
1	lb	Skinned pickerel fillets; Cut In 1-Inch Pieces
1/2	lb	Skinned whitefish fillets; Cut In 1-Inch Pieces
1		Carrot; finely chopped
1/4	c	Minced Fresh Parsley
1/4	c	Fresh Dill
2		Eggs
1 1/4	ts	Salt
1/2	ts	Pepper
1/2	ts	Granulated sugar
1	c	Ice water

INSTRUCTIONS

In small skillet, heat oil over medium heat. Add onions and garlic, cooking
for 5 minutes or until soft. In food processor, using on/off motion,
process pickerel and whitefish until finely chopped but not pureed. In
large bowl, combine fish, onion mixture, carrot, parsley, dill, eggs, salt,
pepper and sugar. Using electric mixer on low speed, combine well.
Gradually pour in water, beating at high speed until 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 mixture. Bring wide strips together, pinching ends to seal and
leaving space for fish mixture to expand. Repeat with narrow foil strip.
Bake in 350 F oven for 1-1/2 hours; turn back foil and bake for 30 minutes
longer or until lightly browned and firm to the touch. Let cool on rack;
cover and refrigerate for at least 8 hours or up to 2 days. Makes about 8
servings. Note: Cynthia Coop, a Winnipeg interior designer, adapted this
pickerel and whitefish terrine based on traditional poached and chilled
gefilte fish balls, which are often served with a beet and horseradish
relish. Formatted by Carole Walberg
Recipe by: Cynthia Coop, Canadian Living
Posted to MC-Recipe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Apr 8, 1998

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