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Recipe : **** Fish Terrine with Smoked Salmon and Herbs

Fish Terrine with Smoked Salmon and Herbs
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    1 h
  • Difficulty
    Very easy
  • Pause
    2 h
  • Ready in
    3 h 30
  • Price
    Very friendly budget
  • Rate:
             
 
You will need a food processor for this recipe. Ingredients should be very cold. Use fresh not frozen fish.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Preparation:
in advance
Category:
Fish and Seafood
Tags:
fish, Salmon, Smoked Salmon, terrine

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 egg whites
  • 1 egg
  • 2 tablespoons fresh herbs (chopped)
  • salt, pepper
  • ¼ teaspoons cayenne pepper
  • 500 g fish fillets
  • 130 g smoked salmon, sliced
  • 500 ml cream

  • Recipe preparation steps

  • 1
    Cut fish into 1" dice and process 30 seconds or until smooth. Add herbs, egg and egg whites and process a furthur 30 seconds.
  • 2
    Place processor bowl with ingredients in the refrigerator and chill 10 minutes. It is important that ingredients stay very cold while making the fish mousse to ensure a good finished product.
  • 3
    Return bowl to processor and , while running, add cream gradually until just incorporated. Season with pepper and cayenne.
  • 4
    Grease a 6" X 12" terrine mould or loaf tin with butter and line bottom and sides with greaseproof paper. Grease paper well.
  • 5
    Spread a third of the fish mousse into the base of the tin, lay half of the smoked salmon down the center. Repeat with remaining mousse and salmon.
  • 6
    Smooth top and fold over greaseproof to cover. Seal top of tin with foil, place in a baking tray and add enough hot water to come half way up the sides of the tin.
  • 7
    Cook in a moderate oven (340F) for 1 hour.
  • 8
    Refrigerate 2 hours or until cold.
  • 9
    Remove from tin and served sliced with dill mayonnaise.
  • Ready !



 

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