I learned to make this recipe in Paris with white fish, but I figured the frozen loaf of gefilte just makes it so much easier. Setting up the spinach leaves seems hard at first, but keep going, it comes together.
- 2 cup spinach leaves (I used baby spinach)
- 1 small piece salmon cut the lenght of your loaf pan and aobut an inch thick (use the rest for salmon fish sticks)
- 1 loaf frozen gefilte fish, defrosted
Preheat the oven 350.
Bring a large pot of water to boil and prepare an ice water bath for the spinach.
Line a loaf tin with non-stick baking paper, wax paper or parchment.
When water is boiling, add fresh spinach and allow to cook until just wilted, about 30 seconds then plunge directly into the ice water bath.
Then line the base and sides of the dish with the spinach leaves, letting them overhang the edge ( to cover the terrine ).
Put half of the defrosted gefilte fish in the tin and level, lay the salmon piece down and then cover with the rest of the fish mixture and smooth the top, fold the overhanging pieces of spinach over the top, cover the terrine with a double layer of foil.
Put the terrine in a roasting dish filled with very hot water, bake for 1 hour.
Remove pan from water, let cool for 10 minutes.
Run a knife around the edge of the pan to loosen, hold parchment and pull out, slice and plate. Serve with horseradish aioli or horseradish mixed with mayo and lemon juice.