Start to Finish
25 hours 40 minutes (40 minutes active)
- 2 tablespoons of olive oil
- Nonstick cooking spray
- 3 carrots 2 leeks, white and light green portions only
- 3 eggs
- ¼ cup matzo meal
- ¾ cup chicken stock, fish stock, or water
- 1½ pounds finely ground whitefish or whitefish/pike mixture
- 2 teaspoons salt
- ¾ teaspoon freshly ground white pepper
- ½ teaspoon sugar
- Juice of ½ lemon
- ¼ teaspoon paprika
- 5 ounces prepared kosher horseradish cream
- 2 canned whole beets
- Lemon slices and fresh parsley sprigs for garnish
Prepare ingredients: Heat the oven to 350 F. Lightly coat an 8½-by-4½-by-2¾-inch loaf pan with nonstick cooking spray and set aside. Peel the carrots and finely chop. Remove the tough outer layer from the leeks and chop off any tough, dark green leaves. Thoroughly rinse and then finely chop the white and light green parts.
- Add the olive oil to a skillet and heat over medium high until simmering. Add the chopped carrots and leeks and cook, stirring regularly, until softened and browning in spots, about 5-7 minutes.
- Remove from the heat and let cool for 10 minutes.
- Using an electric mixer, combine the eggs and matzo meal and beat on medium speed for about 1 minute. Add the stock, fish, carrot-leek mixture, salt, white pepper, and sugar and beat until blended.
- Pour the mixture into the prepared pan and smooth the top with a spatula. Drizzle the lemon juice over the top and sprinkle with the paprika
- Bake until a wooden skewer inserted into the center of the loaf comes out clean — about 50-60 minutes
- Let cool to room temperature, then cover the pan with aluminum foil and refrigerate overnight.
- Meanwhile, in a food processor fitted with the metal blade, combine the horseradish cream and beets and process until pureed. Transfer to a small bowl, cover, and refrigerate until ready to serve.
- To serve, invert the loaf onto a platter and lift off the pan. Garnish with lemon slices and parsley and accompany with the beet-horseradish cream. Cut into slices and serve.
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