I made this fish terrine as part of an eight-course degustation for hubby’s birthday dinner. It was a good choice as such an extensive degustation needed something light and fresh, and this terrine hit the mark.
The light, fluffy mousseline was perfectly paired with horseradish and dill cream and a little smoked salmon.
400g boneless, skinless white fish
3 – 4 spring onions
3 egg whites
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 cup cream
Smoked salmon, dill or thinly sliced chives to garnish.
Line a terrine pan or a loaf tin with baking paper, leaving a couple of inches overhanging on the two long sides of the pan. Preheat oven to 180°C (350°F).
The fish should be very cold when working with it. Place the fillets in the freezer for 10-15 minutes before chopping them. Roughly chop the fish and put it in a food processor.
Finely slice the green part of the spring onions and set them aside. Roughly chop the white part of the spring onion.
Add the white spring onions to the food processor, along with the salt and pepper and egg white. Blend well until very smooth.
Add the cream and blend again for a few seconds.
Remove the blender blade and gently stir the sliced green spring onions into the mix.
Pour the mix into the terrine pan, press down and smooth the top. Fold the baking paper over the top. Cover the pan with alfoil (kitchen foil) or the pan’s lid if there is one.
Place your terrine pan into a larger pan and add enough simmering water to come about two-thirds to three-quarters of the way up the mould’s sides.
Place the pan on a rack in the middle of the oven. Bake the terrine for 30 or 40 minutes until the centre registers 50°C (120°F) when tested with a thermometer.
Remove the terrine from the oven and let it cool. Top with a piece of cardboard wrapped in alfoil and weigh it down with a load such as canned food. Refrigerate for at least 4 hours or overnight.
Remove from the pan, slice and serve cold, with Horseradish and Dill Cream, smoked salmon, trout or grilled white fish.
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