Gefilte Fish Terrine

Traditional gefilte fish recipes call for fish balls poached in stock, but New York City chefs, authors, and brothers Eli and Max Sussman like to bake their gefilte fish in a loaf pan with a water bath. They also add salmon for a richer, fuller flavor. Adapted from their new cookbook, Classic Recipes for Modern People (Weldon Owen). Featured in: A Gefilte Fishing Expedition

Gefilte Fish Terrine Gefilte Fish Terrine
Chefs Eli and Max Sussman make a rich, modern gefilte fish terrine by baking salmon in a loaf pan, instead of poaching the traditional pike-perch blend.
Yield: serves 8-10


  • 3 tbsp. olive oil
  • 1 medium white onion, minced
  • 12 oz. boneless, skinless carp or pike fillet, roughly chopped
  • 12 oz. boneless, skinless salmon fillet, roughly chopped
  • 1 cup heavy cream
  • 2 tbsp. matzo meal
  • 1 tbsp. minced dill, plus sprigs for garnish
  • 2 tsp. kosher salt, plus more to taste
  • 1 tsp. freshly ground pepper, plus more to taste
  • 2 eggs, beaten
  • 1 carrot, coarsely shredded
  • Zest of 2 lemons, plus 3 tbsp. juice, and wedges for serving
  • 2 cups baby arugula
  • 4 red radishes, thinly sliced
  • 1 (1″) piece horseradish, peeled and finely shredded
  • 1 shallot, thinly sliced
  • Matzos, for serving


  1. Heat oven to 325°. Line a 9″x 5″ loaf pan with plastic wrap, letting at least 4″ hang over the edges. Heat 1 tbsp. oil in an 8″ skillet over medium; cook onion until soft, 8–10 minutes, and transfer to a bowl. Combine carp and salmon in a food processor; pulse until coarsely ground and transfer to bowl with onion. Add cream, matzo meal, minced dill, salt, pepper, eggs, carrot, lemon zest plus 1 tsp. juice, and 34 cup cold water; stir to combine and spread into prepared pan. Wrap plastic wrap over top and cover with parchment paper. Place loaf pan in a 9″x 13″ baking dish; pour boiling water into pan to come halfway up outside of loaf pan. Bake until an instant-read thermometer inserted into the center reads 160° or a knife inserted into the center comes out clean, about 1 hour 15 minutes. Transfer loaf pan to a wire rack; let cool. Remove paper and invert terrine onto a platter; discard plastic wrap. Chill terrine until cold and then cut into slices. Toss remaining olive oil and lemon juice, the dill sprigs, arugula, radishes, horseradish, shallot, salt, and pepper in a bowl; sprinkle over terrine. Serve with lemon wedges and matzos.