Using 9x5-inch loaf pan, line bottom and sides with parchment or waxed paper. For an optional decorated “special occasion” loaf, place red pepper and/or onion rings and/or thinly sliced carrots in a decorative pattern on bottom of pan. Place each package of defrosted fish in separate large bowl. To one of the plain, add fresh chopped dill (not stems). To the other plain, add mashed caned carrots, chopped parsley and chopped chives. Carefully place the dill gefilte fish in an even layer. Spread salmon layer over this. Spread carefully the last plain/colorful layer of fish on top. Bake at 375 degrees for about 1 1/4 hours. Cool to room temperature, cover and refrigerate until serving. Turn upside down on serving platter and remove paper; or place individual slices, cut side down, on a wedge of lettuce to serve.
You can also add a layer of sauteed or cooked, well drained spinach. Instead of placing fish on lettuce, I usually sprinkle plate with sliced green parts of scallions.
If the salmon fish seems a little watery, I drain it in a strainer and add 1 heaping tablespoon of matzoh meal.
Get Saucy with Additions:
Combine some mayonnaise with red or white horseradish or use a Passover salsa, kicked up with some red horseradish. You can “paint” your plates or serve these on the side with your regular horseradish. Try pureeing the salsa with a little mayonnaise and horseradish for an interesting, tangy sauce.