WHITE FISH TERRINE WITH SALMON ROE AND DILL

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White Fish Terrine with Salmon Roe and Dill image

Categories     Fish     Herb     Appetizer     Bake     Cod     Dill     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/4 lb skinless cod, scrod, or gray sole fillets, well chilled
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
1 large egg white
2 cups chilled heavy cream
2 tablespoons minced fresh dill
3 tablespoons salmon roe
Accompaniment:beurre blanc
Special Equipment
a 4-cup terrine mold or loaf pan; a tamis (drum sieve) with 30 to 40 holes per square centimeter*; a slightly flexible bowl scraper; a kitchen scale; an offset spatula; an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. Oil terrine mold and line bottom with a sheet of wax paper (cut to fit), then oil paper.
  • Remove any visible silver skin or sinew from fish and cut on either side of pin bones until all pin bones have been removed, then cut fish into 1-inch pieces. Purée fish with salt, white pepper, and nutmeg in a food processor until very smooth. Add egg white and purée until incorporated, then transfer mixture to a bowl set in a larger bowl of ice.
  • Set tamis, screen side up, over a plate and work fish mixture through sieve about 2 tablespoons at a time with scraper until all that remains is sinews. Continue to work fish through sieve, scraping strained fish from underside of tamis from time to time and transferring to a large bowl set in another bowl of ice.
  • Weigh strained fish to determine equal amount of cream (1 cup cream weighs 8 ounces). Then, keeping fish mixture over ice, stir cream into fish mixture, about 1/4 cup at a time, with a large rubber spatula until all cream is incorporated.
  • Transfer one fourth of mixture to a small bowl and stir in dill. Gently fold salmon roe into remaining fish mixture.
  • Spread about two thirds of roe mixture in terrine and create a wide trough lengthwise along the middle with back of a spoon. Fill trough with dill mixture, mounding it slightly and smoothing surface. Cover with remaining roe mixture and rap mold firmly on counter to compact terrine. Smooth top with offset spatula and cover surface with an oiled sheet of wax paper (oiled side down).
  • Bake in awater bath until terrine is firm to the touch and separates easily from sides of mold and thermometer inserted diagonally through paper into center of terrine registers 110 to 120°F (a metal skewer or thin knife plunged to bottom of terrine for 5 seconds and removed will feel hot), 40 to 45 minutes.
  • Transfer terrine in mold to a rack and let cool 10 to 15 minutes before unmolding.
  • To unmold, remove wax paper and run a thin knife around inside edge of mold. Invert a cutting board or serving dish over terrine, then reinvert and remove mold and wax paper, blotting any excess liquid. Cut terrine into slices with a sharp knife, supporting each slice as cut with a flat metal spatula and transferring as cut to small plates.
  • *Available at bridgekitchenware.com.

Rosalind Barnett
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Overall, I really enjoyed this terrine. It was easy to make, and the results were delicious. I would definitely recommend this recipe to anyone who is looking for a delicious and elegant appetizer.


Nkosiyakhe Isaac
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This terrine is a bit time-consuming to make, but it's worth the effort. The finished product is stunning, and it tastes even better than it looks. I will definitely be making this again for special occasions.


Avram Avram
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I'm not a huge fan of fish, but I really enjoyed this terrine. The flavors are delicate and well-balanced, and the dill adds a nice freshness. I would definitely recommend this recipe to anyone who is looking for a delicious and elegant appetizer.


Bert Pritchard
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This terrine is so delicious! The fish is cooked perfectly, and the salmon roe adds a nice pop of flavor. I love serving it with a dollop of tartar sauce and a wedge of lemon.


Abu Hassan
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I've made this terrine several times now, and it's always a hit. It's a great way to use up leftover fish, and it's also a very elegant dish. I love serving it with a simple green salad and a glass of white wine.


Prince Iyke
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This terrine is a bit pricey to make, but it's worth every penny. The combination of white fish, salmon roe, and dill is divine. I highly recommend this recipe for special occasions.


Neha Kashyap
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I love this terrine! It's so easy to make, and it always turns out perfectly. I like to serve it with a dollop of crème fraîche and a glass of white wine. It's the perfect appetizer for any occasion.


Khaya Cebekhulu
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I'm not a very experienced cook, but I was able to make this terrine without any problems. The instructions were clear and easy to follow. The terrine turned out beautifully, and it tasted even better than I expected. I will definitely be making this


Joy Uduokhai
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This terrine is a work of art! I was so proud of myself when I finished it. It was also delicious, which is always a bonus. I will definitely be making this again.


Rony Boulos
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I'm a professional chef and I was very impressed with this terrine. It was easy to make, and the results were stunning. I will definitely be adding this recipe to my repertoire.


mr masud rana
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This terrine is absolutely gorgeous! I made it for a bridal shower and it was the perfect centerpiece. It was also delicious, of course. I highly recommend this recipe.


Ignatik Klokov
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I made this terrine for a potluck and it was a huge success. Everyone loved it! I especially liked the contrast between the creamy fish mixture and the crunchy salmon roe. I will definitely be making this again.


Ologunja Boluwaji
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I followed the recipe exactly and the terrine turned out perfectly. It was so delicious that I had to stop myself from eating the whole thing in one sitting. I will definitely be making this again soon.


Baby Kho
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This terrine was a bit more work than I expected, but it was worth it. The finished product was stunning, and it tasted even better than it looked. I will definitely be making this again for special occasions.


HR Rimon
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I'm not a huge fan of fish, but I really enjoyed this terrine. The flavors were delicate and well-balanced, and the dill added a nice freshness. I would definitely recommend this recipe to anyone who is looking for a delicious and elegant appetizer.


Shakeel Gebran
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This terrine was a hit at my dinner party! The combination of white fish, salmon roe, and dill was divine, and the texture was smooth and creamy. I will definitely be making this again.