Gefilte Fish Terrine

In a small glass measure, combine matzo meal and broth. Set aside to soften.

In a saucepan, bring carrots and enough water to cover to a boil. Reduce heat, cover and simmer for 15 minutes until tender. Drain in colander.

In same saucepan, bring frozen artichoke hearts and 1 cup water to a boil. Reduce heat, cover and simmer for 20 minutes, until very tender. Drain in sieve.

In a food processor, puree carrots with lemon juice, 1/2 tsp of the salt, 1/4 tsp of the pepper and the ginger until smooth. Scrape into a small bowl.

In same food processor, puree artichoke hearts with another 1/2 tsp of the salt, 1/4 tsp of the pepper, the watercress and oil until smooth; scrape into second small bowl. Rinse out food-processor bowl.

Add onion and process until very finely chopped. Add whitefish and puree (do not over process; fish should have some texture). Scrape into medium bowl.

Add pike and softened matzo-meal mixture to food-processor bowl and process until smooth. Return whitefish puree to processor and add remaining salt and pepper, the eggs and parsley. Process until well blended.

Preheat oven to 350 degrees F.

With vegetable oil, brush 2-qt glass loaf pan. Spread one third of the fish puree in even layer in bottom of pan. Top with all of the carrot puree and spread evenly to within 1/4 in. of sides of pan.

Carefully spread another third of the fish puree, first around edges of pan to seal in carrot puree, then to cover carrot layer. Repeat with artichoke puree; spread to within 1/4 inch of sides of pan. Top with remaining fish puree and spread to edges of pan and smooth surface with spatula.

Rap (bang) pan several times on counter to eliminate air holes. Place waxed paper or parchment paper on top of terrine. Set loaf pan in larger pan, at least 2 inchdes deep.

Put in oven. Fill larger pan with hot water, to 1 1/2 inches up sides of loaf pan. Bake for 40 minutes or until set. Remove loaf pan from water bath to wire rack. Cool completely.

Invert onto platter. Cover with plastic wrap and refrigerate overnight.

For Watercress Mayonnaise: In a small bowl, combine all ingredients except watercress sprigs. Cover and refrigerate overnight.

To Serve: Let terrine stand at room temperature for 1 hour before serving. Cut into 1/2-inch thick slices.

Serve with Watercress Mayonnaise. Garnish with sprigs of watercress.