Halibut Salmon Terrine With Aioli Recipes

Steps:

• Preheat oven to 325 degrees. Make the terrine: Coat a 5-by-9-inch loaf pan with 1 1/2 teaspoons olive oil. Heat remaining olive oil in a skillet over medium heat. Cook onion, stirring, until soft, 6 to 8 minutes.
• Pulse halibut and salmon in a food processor until finely chopped (not smooth).
• Beat eggs with a mixer on medium speed until frothy, about 2 minutes. Beat in onion, fish mixture, cold water, matzo meal, sugar, lemon juice, 2 teaspoons salt, and some pepper until well combined, about 3 minutes. Beat in carrot, parsnip, and dill.
• Transfer mixture to pan. Smooth top using an offset spatula. Cover with parchment-lined foil, and transfer to a large roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of the loaf pan. Bake until terrine is firm in the center, about 45 minutes. Remove pan from water. Let cool for 10 minutes.
• Meanwhile, make the aioli: Mash garlic and a pinch of salt using a mortar and pestle or the side of a knife until a paste forms. Transfer to a bowl. Whisk in egg yolk and lemon juice. Gradually whisk in oils.
• Run a knife or an offset spatula around the edge of the pan to loosen terrine. Place a plate on top, then flip. Tap top and sides gently several times to help release terrine. Let cool completely. Soak up any released juices with a paper towel. Refrigerate, covered with plastic wrap, for at least 1 hour.
• Uncover terrine. Slice, and serve with dollops of aioli and horseradish.

Steps:

• Preheat oven to 450°F with rack in middle.
• Put fish in an oiled shallow baking dish and sprinkle with teaspoon each of salt and pepper.
• Force garlic through a garlic press into a bowl, then whisk in oil and 1/8 teaspoon salt. Whisk in mayonnaise and spread over fish.
• Bake, uncovered, until fish is just cooked through, 10 to 15 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

Steps:

• Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times: do not puree, but grind fine. Place in the bowl of an electric mixer.
• Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
• To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
• Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.
• Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.
• Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.

Steps:

• Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.
• Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times, do not puree, but grind fine. Place in the bowl of an electric mixer.
• Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.
• To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in the electric mixer at medium speed, using a paddle attachment, for about 10 minutes. Add the dill, and grate in the carrots; mix well.
• Pour the mixture into the greased bundt pan. Smooth the top with a spatula, and cover with foil. Place a large pan filled with water which is almost boiling and comes at least halfway up the sides of the bundt pan.
• Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, and then flip over, inverting the mold onto the plate. If the mold does not come out easily, give the plate a shake. You should feel or hear it give.
• Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.

Steps:

• Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour.
• Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping.

Steps:

• Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
• Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
• Cover and chill 3 hours. Serve with toasted baguette slices or crackers.