1 aluminum or copper fish mold
1 lg. jar gefilte fish
1 pkg. lemon jello
1 jar red horseradish
1 jar white horseradish
Baby beets
Parsley sprigs

Strain fish and slice in half (lengthwise). Dissolve lemon jello in 1 cup hot water. (Allow to cool slightly). Mix 3 ounces white with 3 ounces red horseradish. Spray fish mold with Pam. Pour 1/2 of dissolved jello into mold. Place 1/2 of fish halves into mold. Spread horseradish mixture over fish. Spread second layer of fish halves and horseradish mixture over first and cover with remaining dissolved jello.

Allow to chill until firm. Unmold onto plate and decorate with baby beets and parsley sprigs (eye, fins, around fish body, etc.)

Display (before serving on small plates). Can be used as hors d'oeuvres or appetizer.