Fish Terrine

Name: Fish Terrine
Yield: Serves 4
Ingredients: 400 g (14 oz) pike fillet, skinned (or use trout or carp); 400 g (14 oz) pike fillet, skinned (or use trout or carp); 400 g (14 oz) pike fillet, skinned (or use trout or carp); 110 g (3¾ oz) salmon fillet, skinned; 2 large egg whites; 250 ml (9 fl oz1 cup) thick (double) cream; 1 tablespoon lemon juice; 1 tablespoon chopped dill; 1 teaspoon chopped chives; pinch of white pepper; pinch of ground nutmeg; salmon roe, to garnish; 1 Lebanese (short) cucumber, thinly sliced lengthways; 1 handful watercress leaves; dill sprigs, to garnish

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This terrine has a soft texture and is delicately flavoured with dill and chives. It makes an elegant first course. Serve in slices sprinkled with a little caviar. The refreshing cucumber and watercress salad offsets the richness of the terrine.

Ingredients

Fish course
Starter
Side dish
Pescatarian
Gluten-free

Ingredients

Method