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Halibut and Salmon Terrine with Aioli and Horseradish

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Recipe photo courtesy of Maura Mcevoy

This pretty pink terrine is easier to make than you might think, and it tastes fresher than jarred gefilte fish.

Source: Martha Stewart Living, April 2011
Total Time Prep Servings

Ingredients

FOR THE TERRINE

FOR THE AIOLI (MAKES 2/3 CUP)

Directions

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Reviews

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How would you rate this recipe?
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  • alexisclosegm
    22 APR, 2016
    Really tasty! In my oven, it took a full 60 minutes for the center to firm up. Way better tasting than the jarred gefilte fish!
    Reply

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