• Fish Terrine With Smoked Salmon And Herbs

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    • 500 gm fish fillets
    • 2 x egg whites
    • 1 x Large eggs
    • 500 ml cream
    • 2 Tbsp. fresh herbs (minced) salt, pepper
    • 1/10 tsp cayenne pepper
    • 125 gm smoked salmon, sliced


    1. You will need a food processor for this recipe. Ingredients should be very cool.
    2. Cut fish into 2cm dice and process 30 seconds or possibly till smooth. Add in herbs, egg and egg whites and process a furthur 30 seconds. Place processor bowl with ingredients in the refrigerator and refrigerate10 min. It is importatant which ingredients stay very cool while making the fish mousse to ensure a good finished product.
    3. Return bowl to processor and , while running, add in cream gradually till just incorporated. Season with pepper and cayenne.
    4. Grease a 15cm X 30 cm terrine mould or possibly loaf tin with butter and line bottom and sides with greaseproof paper. Grease paper well.
    5. Spread 1/3 of the fish mousse into the base of the tin, lay 1/2 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 in sufficient warm water to come half way up the sides of the tin. Cook in a moderate oven (340F) for 1 hour. Chill 2 hrs or possibly till cool.
    7. Remove from tin and served sliced with dill mayonnaise.
    8. Use fresh not frzn fish.

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