Preparation:
Lightly grease a 1-1/2 qt mold. Soften gelatin in the wine. Add the fish broth and heat until the gelatin dissolves. Cool. Process the mayonnaise and gelatin mixture. Add the gefilte fish, 4 pieces at a time, and blend all together. Add the chives and vinegar; pulse to incorporate. Pour into the mold and chill well. Prior to serving, unmold, slice and serve with horseradish sauce (*see separate recipe). |