Shally Tucker’s Fish Torte & Pink Horseradish Sauce


I love this alternative and modern take on gefilte fish — a lovely twist on a traditional dish to serve your guests at your Seder night celebrations. This bright pink sauce is made with chrane, which is a mixture of horseradish sauce and beetroot, and is completely delicious. You can buy it in Jewish stores or make your own very easily (see below).

Serves 8 - 10


Vegetable oil for greasing the tin
1kg white fish fillets (such as cod)
1 large carrot, peeled and cut into chunks
240ml vegetable oil
185g matzah meal
150g sugar
½ tsp mustard powder
1 tsp garlic salt

Pink horseradish sauce
125ml ready-made chrane
125ml mayonnaise
Note: If making your own chrane you will also need 3 large cooked beetroot, 2 tsp horseradish sauce and 1 tsp sugar

•Grease a 20cm springform cake tin with oil. Preheat the oven to 200°C/Fan 180°C/Gas 6.
•Rinse the fish and cut it into medium-sized chunks.
•Put the fish and the chunks of carrot into a food processor and blitz until minced.
•Tip the mixture into a bowl and add the remaining ingredients – except the sauce – and 240ml of water, then stir well. Spoon everything into the cake tin and bake for 40–60 minutes until set. Remove the torte from the oven and leave it to cool, then turn it on to a plate.
•Make the chrane (if making) and mix 125ml of that or the ready-made chrane with the mayo to make the pink horseradish sauce and serve it on the side.

To make the chrane:
•To make your own chrane, chop 3 large cooked beetroot and put them in a food processor with 2 teaspoons of horseradish sauce and 1 teaspoon of sugar.
•Whizz it all up and it's ready to use.

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