Herbed Gefilte Fish: Baked Terrine

Locale: Ashkenazi

Source: Jeffrey Yoskowitz/Liz Alpern, The Gefilte Manifesto [p. 164]

Serves: 8-10


  • 1 small onion, coarsely chopped
  • 12 oz whitefish filet, skin removed, coarsely chopped
  • 1.25 tbs vegetable oil
  • 1 large egg
  • 2 tbs watercress (or spinach), coarsely chopped
  • 2 tbs fresh dill, coarsely chopped
  • 1 tsp kosher salt
  • 1/8 tsp ground white pepper
  • 1 tbs sugar


  1. Put onion in food processor and chop (or pulverize) fine. Add fish, oil, egg, watercress, dill, salt, pepper, and sugar, and chop fine.

  2. Preheat oven to 350F. Grease and line bottom of a small terrine pan (3x8-inches) with parchment. Pour mixture into terrine and bake 40-45 minutes. Finished when corners begin to brown. Some liquid will come out on top. Allow to cool, then invert and peel off parchment. Serve with horseradish sauce (e.g., Carrot-Citrus Horseradish Relish).


  1. Recipe calls for Great Lakes whitefish, but also suggests substitutes: hake, sole, flounder, whiting, tilapia, halibut. I used halibut. I used a glass dish about 8x4-inches, so mine came out a bit squat.


  1. 2017-10-06: