Terrine de poisson

Name: Terrine de poisson (Fish terrine)
Yield: For 6
Cuisine: French
Ingredients: 400 g salmon fillets, skin removed; 500 g cooked mixed vegetables, such as peas, green beans, courgettes, carrots and asparagus; 100 ml single cream; 2-3 tablespoons chopped fresh herbs, such as basil, chives, chervil and dill; 100 ml double cream; 12 eggs; Butter, for greasing

Fish terrine

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Cold fish-based terrines are the centrepieces of many buffet tables at summer get-togethers. Everybody’s mother-in-law seems to have her own recipe, from the simple salmon version below to elaborate three-tiered constructions.

Ingredients

Butter, for greasing
12 eggs
100 ml single cream
100

Europe
France
Starter
Fish course
Pescatarian
Gluten-free
Summer
Mediterranean

Method

Preheat the oven to 200°C/400°F/gas mark 6. Use the butter to grease a 22cm cake tin.

In a large bowl, beat the eggs with the creams. Mix in the vegetables and the herbs. Season well with salt and freshly ground black pepper.

Pour half the vegetable mixture into the pre