Fish Terrine

Name: Fish Terrine
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 3 discs (à approx. 25 g) Toast; 3 TABLESPOONS Milk; 600 g Salmon fillet; 1-2 TABLESPOONS pink pepper berries; 3 Protein (size M); 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 3 Stem(s) Dill; 200 g Cod fillet; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

3 discs (à approx. 25 g) Toast
3 TABLESPOONS Milk
600 g Salmon fillet
1-2 TABLESPOONS pink pepper berries
3 Protein (size M)
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
3 Stem(s) Dill
200 g Cod fillet
7-10 Tbsp Grease

Directions

1
Debark the toast and soak in 3 tablespoons of milk and 3 tablespoons of water. Crush about 3/4 of the pink pepper berries. Wash the salmon, dab dry and chop finely.
2
Salmon mash. Lightly beat 2 egg whites. Add 100 g cream, salmon, approx. 2/3 toast and crushed pepper berries to the beaten egg white and mix. Season with salt, pepper and lemon juice and chill.
3
Wash the dill, shake dry and cut the flags of 2 stems into small pieces. Wash the cod fillet, dab dry, chop finely and puree. Lightly whip 1 egg white. Mix the remaining toast, dill and 50 g cream into the beaten egg white.
4
Season with salt, pepper and lemon juice.
5
Grease a terrine mould (approx. 10 x 25 cm) and spread approx. half of the salmon farce on the bottom. Place the cod farce on top, smooth it down and cover with salmon farce. Cover the mould and place in a high bowl with water.
6
Terrine mould should be at least half in water. Cook the terrine in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes.
7
Remove from the oven, allow to cool and chill for at least 6 hours. Cut into slices and garnish with remaining dill and pink pepper berries.