You will create a sensation with this dish, which will make you look like a professional chef without too much hard work. Prepare it a day or two in advance and store it in the refrigerator. This is a Pesach and year-round winner!
- Fish Mixture
- 2 lb salmon or tilapia fillets -
- ½ cup olive oil -
- 4 eggs -
- ? cup potato starch -
- ½ cup dry white wine -
- 1 medium onion, quartered -
- Zest of 1 lemon -
- Pinch nutmeg -
- Salt and pepper , to taste -
- Layer Additions
- 1 cup frozen spinach, thawed and squeezed thoroughly dry -
- ¼ cup fresh basil leaves -
- ¼ cup tomato paste -
- 1 Tbsp paprika -
1. Preheat the oven to 375°F. Grease a 1 1/2-quart rectangular mold and line it with plastic wrap, hanging over the sides.
2. Grind the fish mixture ingredients in a food processor until perfectly smooth. Divide the mixture into three equal parts in separate bowls.
3. Return one part of the mixture to the food processor and process it with the spinach and basil. Scrape it thoroughly out of the bowl (so you won’t have to wash it when mixing the pink layer). Pack the mixture tightly and neatly into the mold. This is the green layer.
4. Pour one of the other parts (white layer) on top of the green layer.
5. Process the last part of the fish mixture with the tomato paste and paprika until perfectly smooth (pink layer). Gently pack it on top of the white layer in the mold, so as not to disturb the layers beneath.
6. Fold the overhanging plastic over the top of the mold and bake for 1 hour, or until the top is firm. Serve chilled, with the Watercress Wasabi Sauce, below.
For Watercress Wasabi Sauce click here.
This Recipe was featured in Kosher Inspired, Issue 4, April 2011. Kosher Inspired is brought to you by Mishpacha Magazine.