Description
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
- 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)
- 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.
- 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)
- 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.
- 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)
- 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)
- 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)
- 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)
- Prep Time: 15 mins
- Cook Time: 1h 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 200 mg
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.