Name: Terrine de Saumon et de Sole aux Herbes (Salmon and Sole Terrine with Herbs)
Yield: Serves 4–6
Cuisine: French
Ingredients: 8 ounces Doner sole or flounder fillet, skinned and cut into long narrow strips; 8 ounces salmon fillet, skinned and cut into long narrow strips; 8 ounces fresh spinach; ⅔ cup fromage frais or ricotta cheese; 2 teaspoons finely chopped chives; 1 tablespoon tarragon vinegar; a little freshly grated nutmeg; 4–6 tablespoons tarragon-flavored oil; ¼ teaspoon salt; 1 tablespoon finely chopped parsley; 1 teaspoon finely chopped tarragon; 1 large egg

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

This pretty pink, white and green fish mousse, flavored with a mixture of herbs, makes a delicious main course for summer lunch in the garden.

The terrine is served with a dressing of oil and vinegar both flavored with tarragon. This produces a more subtle dressing than the simple addition of chopped tarragon.

Ingredients

8 ounces salmon fillet, skinned and cut into long narrow strips
8 ounces Doner sole or flounder fillet, skinned and cut into long narrow

Method

Wash the spinach and cook in boiling salted water for 5–7 minutes until tender but still bright green. Drain well, puree and return to the pan. Stir the puree over moderate heat until all surplus water has been driven off, then cool.

Push the spinach through a sieve then mix the puree thoroughly with the fromage frais or ricotta, egg, herbs, salt, and nutmeg.

Line a