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Fish Terrine

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  Smoked salmon 225 Gram (Off Cuts)
  Dijon mustard 1 Teaspoon
  Lemon juice 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Dried dill 1⁄2 Teaspoon
  Egg whites 3
  Single cream 1⁄4 Pint (150 Milliliter)
  Skinless boneless bream/Haddock, cut into chunks 450 Gram, cut in to chunks
  Chopped fresh parsley 2 Tablespoon
  Salt To Taste
  White pepper 1
  Egg yolk 1⁄4 Pint (150 Milliliter)
  Unsweetened yogurt 1 Cup (16 tbs) (Use As Needed)
  Red pepper 1 , blanched, seeded and finely shredded
  Whole meal toast slice 5 , cut into triangles, to serve

1. Puree the smoked salmon adding the mustard, lemon juice, sugar, dill and 1 egg white.
2. Stand a bowl over ice and turn the salmon into it. Mix in the cream, a dribble at a time. When it is all incorporated, cover the bowl and chill while you prepare the bream.
3. Puree the bream in a food processor adding the parsley, salt and white pepper to taste, and the remaining egg whites.
4. Place the mixture in a bowl over ice. Mix the egg yolk with the yogurt and combine with the pureed bream.
5. Line a 1 kg (2 lb) loaf tin or equivalent size terrine with non-stick silicone paper. Spread the bream mixture in the bottom, cover with the shredded red pepper and then the salmon mixture. Smooth the surface and cover with 2 layers of non-stick silicone paper.
6. Place in a roasting tin half-filled with water in a preheated oven for 1-1 1/2 hours (a skewer should come out clean when it is cooked). Allow to cool, then chill for 12 hours.
7. Turn out, peel off the paper and serve in slices with toast.

Recipe Summary

Difficulty Level: 
Preparation Time: 
60 Minutes
Cook Time: 
80 Minutes
Ready In: 
140 Minutes

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Fish Terrine Recipe