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Halibut and Salmon Terrine with Aioli and Horseradish

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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  • 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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