Sole and Smoked Salmon Terrine
|Sole fillets||1 1⁄4 Pound, skinned|
|White pepper||To Taste|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Young spinach||2 1⁄2 Cup (40 tbs), shredded|
|For smoked salmon cream|
|Smoked salmon||6 Ounce|
|Lemon juice||1 Tablespoon|
|Egg white||1 Medium|
|Creme fraiche/Heavy cream||1⁄3 Cup (5.33 tbs)|
|Watercress sprig||2 Small|
Puree the sole in a blender or food processor.
Add the lemon juice and salt and then the egg whites.
For a really smooth terrine, pass the mixture through a fine sieve.
Return it to the blender or food processor bowl.
With the motor running, very gradually pour in the cream.
Season with pepper.
Chill for at least 1 hour.
Puree the smoked salmon in a blender or food processor.
Add a squeeze of lemon juice and then the egg white.
Pass through a fine sieve as for the sole, then return to the blender or food processor.
With the motor running, gradually pour in the creme fraiche or cream.
Season with cayenne.
Chill for about 1 hour.
Cook the spinach with 1 tablespoon water until wilted.
Drain well, then rinse in cold running water.
Drain well again, pressing down on the spinach to extract as much water as possible.
Puree and season.
For the garnish, broil the peppers until they are soft and the skins are charred all over.
Allow to cool, then peel the peppers.
Remove the core and seeds.
Cut the peppers into decorative shapes.
Arrange the pepper shapes, cucumber skin and lemon rind in an attractive pattern on the bottom of a lightly oiled 10x4-inch terrine.
Carefully cover the bottom and sides of the terrine with about two-thirds of the sole mixture.
Leave an open channel in the center.
Place about half of the smoked salmon mixture in the channel, then cover the salmon with the spinach puree.
Cover with the remaining smoked salmon mixture and cover this with the remaining sole mixture.
Cover with greased wax paper.
Put the terrine into a roasting pan.
Surround with boiling water and bake in a preheated 325° oven for about 50 minutes, until just set in the center.
Remove the terrine from the oven and leave to cool.
Drain off any excess cooking liquid.
Carefully unmold the terrine onto a cold plate.
Garnish the plate with very small sprigs of watercress.