This Italian-inspired recipe offers a fresh flavorful alternative to traditional gefilte fish for holiday meals. I’ve boosted the flavor and texture with the addition of artichokes and a topping of salsa verde—green sauce, which I’ve enhanced with horseradish in a nod to gefilte-fish tradition. The Parmesan cheese can be omitted if you need a nondairy dish. The dish is gluten-free and Passover-friendly.
Note that you will need cheesecloth and twine. Be sure to wrap the loaf tightly so it retains its form after cooking. Since it is not ideal to puncture the loaf with a thermometer to determine whether it has reached the government-recommended safe temperature (160 degrees) for dishes containing raw eggs, I recommend using pasteurized eggs for this dish.
Note: To quickly prepare the mashed potato, peel and cut 1 large russet potato into approximate 1-inch pieces. Place in microwave safe bowl, cover with water and add 1 teaspoon kosher salt. Cover and microwave on high 6 to 9 minutes, checking every couple of minutes after the first 3 minutes, until potatoes are tender. Drain well and mash or press though a ricer.