Smoked Whitefish Gefilte Fish Terrine

Smoked Whitefish Gefilte Fish Terrine

Serving Size

Two Loaves, 24 slices


  • 3.5 Tbsp olive oil
  • 1 medium onion, coarsely chopped
  • 1 cup coarsely chopped scallions
  • 2 large eggs
  • 2 Tbsp freshly squeezed lemon juice
  • 1.5 pounds flounder or sole, fillet, coarsely chopped
  • 10 ounces smoked whitefish fillets
  • 1.75 tsp kosher salt
  • 1/2 tsp white pepper
  • 2 Tbsp matzo meal (optional)
  • Horseradish relish, for serving


  1. Preheat oven until 375 degrees F. In a skillet, heat the olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the scallions and stir, cooking for about 1 minute. Remove from heat.

  2. In a food processor, combine the eggs and lemon juice and pulse. Add the flounder, smoked whitefish, salt, white pepper, and matzo meal. Process until the fish is well ground and forms a paste. Add the onions and scallions and pulse to grind further until the texture is smooth. Stir between pulses to ensure ingredients are evenly distributed. Cover and refrigerate about 1 hour, until cold.

  3. Grease two 8x3 inch loaf pans or line with parchment paper. Place the mixture into the loaf pans, cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cooked through. Remove the loaves from the oven and let cool completely before slicing and serving. Serve cold or at room temperature with horseradish relish.