This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.

　　

Ingredients

Makes 20 servings

　　1 tablespoon pareve margarine

　　2 pounds halibut fillets, skinned and boned

　　1 pound salmon fillets, skinned and boned

　　3 tablespoons vegetable oil

　　4 medium Spanish onions, diced

　　4 large eggs

　　2 cups cold water

　　6 tablespoons matzoh meal

　　1 tablespoon salt, or to taste

　　2 teaspoons freshly ground white pepper

　　2 tablespoons sugar

　　1 tablespoon fresh lemon juice

　　2 tablespoons snipped dill, plus more for garnish

　　2 large carrots, peeled

　　parsley, for garnish

　　prepared red horseradish for serving

　　

Step 1

Preheat the oven to 325°F. Grease a 12-cup bundt pan with the margarine.

　　

Step 2

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.

　　

Step 3

Heat the oil in a large frying pan, and sauté the onions over medium-low heat until soft and transparent. Let cool.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　Linda Amster, ed, The New York Times Passover Cookbook.William Morrow and Co.