2 (22-ounce) loaves plain gefilte fish, defrosted in wrapper
1 (22-ounce) loaf salmon gefilte fish, defrosted in wrapper
2 tablespoons fresh dill, chopped
6 cucumbers for horseradish wells, plus one extra long cucumber for top garnish (optional)
prepared red horseradish (optional)
yellow pepper (optional)
1. Preheat oven to 350 degrees.
2. Spray a 9-inch springform pan with nonstick vegetable spray. Give it a heavy even coat.
3. Open each of the 3 gefilte fish wrappers.
4. Add the dill and juice from lemon into one of the plain gefilte fish loaves. Mix thoroughly so the dill is dispersed evenly. Set aside.
5. Using a thin spatula, spread the plain gefilte fish into an even layer in the bottom of the springform pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon dill fish mixture.
6. Cover the pan with foil. Bake for 1 hour. If the fish does not look set in the center, remove the foil and bake 5 minutes longer.
7. Let cool and refrigerate overnight. Can be made a few days in advance. As an optional garnish, slice a long unpeeled cucumber by hand or by mandoline into paper thin slices. Lay the slices in concentric circles around the top of the fish.
8. Release the sides of the springform pan. To serve as individual servings, cut into wedges, like a pie. Trim any brown edges.
9. Cut the cucumbers into 2 to 3 inch pieces. Hollow out the center. Mix a few tablespoons of the prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill the cucumber wells.
10. Serve a slice of fish on a piece of leafy lettuce with a cucumber well. You can decorate each plate with tiny squares of yellow pepper. Serves 10-12
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