Name: Terrine of Pike with Herbs and Wrapped in Salmon
Yield: Serves 18-20
Ingredients: 1 egg white; 2 egg yolks; freshly ground white pepper; 50 g/2 oz mixed fresh herbs (tarragon, dill, chervil, chives, basil, parsley), finely chopped; 1 X 675 g/1 lb fillet of salmon; 120 ml/4 fl oz dry sherry; 450 ml/¾ pint double cream; 1 X 1.75 kg/4 lb pike; 6 spinach leaves; 15 g/½ oz butter; 1 tsp salt

Preparation info

Serves
18-20

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

A very delicate terrine – layers of white and green fish mousse with a centre of pike and salmon rolled in spinach – which makes an excellent first course. Once cooked, it will keep perfectly well in the refrigerator for up to 7 days. It is best served with a green sauce sprinkled with a few fresh herbs.