|All purpose potatoes||1 Medium, peeled and cubed|
|Garlic||3 Clove (15 gm), peeled|
|Green onions||5 Large, trimmed|
|Carrot||1 Small, peeled and cut into matchstick strips|
|Scrod fillets||1 1⁄4 Pound, cut in to chunks|
|Egg white||1 Large|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Roasted sweet red pepper/3 ounces pimientos||1 Small, cut into strips 1/2 inch wide|
1 ln a large saucepan of lightly salted boiling water, cook the potato and garlic for 8 minutes.
Place a colander over the pan, lay the green onions and carrot strips in the colander, cover, and steam for 5 minutes or until the vegetables are tenderand the potato is cooked through.
2 Preheat the oven to 375° F.
Line an 8"x4"x3"loaf pan with plastic food wrap, extending it up and over the long sides so that it overhangs 3 inches on each side; set aside.
In a food processor, puree the fish, scraping down the sides occasionally, until it is smooth.
Add the potato and garlic mixture and puree until no lumps remain.
Add the egg, eggwhite, salt, red pepper, and buttermilkand whirl until well combined.
3 Spread 1 cup of the fish mixture in the prepared pan.
Lay the carrot strips in 4 rows down the length of the pan.
Spread another cup of the mixture overthe carrots and lay the green onions down the length of the pan.
Spread another cup of the mixture overthe green onions and lay the pepper strips down the length of the pan in 4 rows.
Spread the last cup of the mixture overthe pepper strips and smooth the top.
Fold the plastic wrap overthe fish, then cover with aluminum foil.
4 Set the pan in a larger pan and pour enough hot water in the larger pan to come halfway up the sides of the loaf pan.
Bake for 1 hour 10 minutes or until set.
Remove the loaf pan.
from the water and let cool to room temperature.
Remove the foil and peel the plastic wrap off the top of the terrine.
Invert onto a serving platter and discard any liquid.
Remove the plastic wrap.
Slice and serve cold with lemon quarters, if desired, and Cucumber-Yogurt Sauce