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Delicious and Easy Cold Fish Terrine

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This cold fish terrine is a delightful dish that combines fresh fish and aromatic herbs for a refreshing summer meal. Perfect for impressing guests, it’s easy to prepare and can be made ahead of time.

Ingredients

Scale
  • 800g of white fish fillets (cod, haddock, or whiting)
  • 300g of fresh salmon
  • 200g of peeled shrimp
  • 4 whole eggs
  • 300ml of thick fresh cream
  • 2 tablespoons of tomato paste
  • 1 finely chopped shallot
  • 2 crushed garlic cloves
  • 3 tablespoons of chopped fresh dill
  • 2 tablespoons of chopped flat-leaf parsley
  • 1 tablespoon of chives
  • Zest of one organic lemon
  • 2 tablespoons of lemon juice
  • 2 teaspoons of fine sea salt
  • 1 teaspoon of ground white pepper
  • 1 pinch of cayenne pepper
  • 2 tablespoons of cognac (optional)
  • Butter for greasing the mold
  • Parchment paper

Instructions

  1. Rinse and prepare the fish: Start by rinsing the fish fillets under cold water. Make sure to remove all bones with tweezers. Then cut the fish into pieces about 2 to 3 cm. This will make blending easier. (Duration: 10 minutes)
  2. Mix the ingredients: In a food processor, place the pieces of white fish. Add the eggs and blend until you achieve a smooth consistency. This takes about 1 to 2 minutes. Avoid over-blending to prevent a too-smooth paste.
  3. Incorporate the cream and aromatics: Add the fresh cream, tomato paste, chopped shallot, and crushed garlic. Season with salt, pepper, and cayenne pepper. Blend again to combine everything. (Duration: 2-3 minutes)
  4. Add the herbs and lemon: Incorporate the dill, parsley, chives, lemon zest, and lemon juice. If using cognac, add it now. Gently mix using a spatula. This adds a nice freshness to your terrine.
  5. Prepare the mold: Preheat your oven to 160°C. Take a terrine mold, generously butter it, and line it with parchment paper. This will make unmolding easier. (Duration: 5 minutes)
  6. Assemble the terrine: Pour one-third of the fish mixture into the bottom of the mold. Arrange a layer of salmon and shrimp, then cover with the remaining mixture. This will create beautiful layers in the terrine. (Duration: 10 minutes)
  7. Bake in the oven: Place the mold in a larger dish filled with water for a water bath. Bake for 1 hour and 15 minutes. You will know the terrine is ready when it is firm to the touch. (Duration: 1h15)
  8. Cool and unmold: Once cooked, remove the terrine from the oven and let it cool at room temperature. Then refrigerate for at least 3 hours before unmolding. This allows the flavors to develop. (Total duration: 3h)

Nutrition

Keywords: Avoid over-mixing the fish in the food processor, as this will result in a pasty texture that is less enjoyable. A ceramic or metal terrine mold is ideal for even cooking and easy unmolding. Feel free to adjust the proportions of fish and shrimp according to your personal taste.

Find it online: https://engosify.com/recette-de-terrine-de-poisson-froide-savoureuse-et-facile/