- Servings : 6-10
- Prep Time : 25m
- Cook Time : 60m
- Ready In : 2:30 h
This Fish Terrine recipe is great for entertaining as it can be prepared in advance and looks impressive. It works well as a light lunch dish or a starter for a more substantial meal. Serve with bread, such as a French stick, or salad and perhaps a chutney or mayonnaise.
You will need a 2.5 litre terrine dish or loaf tin, kitchen foil if there is no lid, baking paper to cover the base of the mould, and a deep roasting tin with boiling water to act as a bain-marie.
- 450g skinless white fish fillets
- 250-300g thinly sliced smoked salmon
- 2 cold egg whites
- ¼ tsp salt
- ¼ tsp white pepper
- ⅛ tsp ground nutmeg
- 250ml whipping cream
- 55g young spinach leaves, stalks removed
Cut the fish fillets into roughly 2.5 cm pieces, removing any bones. Spread out on a plate and cover with cling film. Place in the freezer for about 15 minutes to reduce the temperature for a later step.
Lightly grease a 1.2 litre terrine or loaf tin and line the base with baking paper. Line the sides and base with the smoked salmon, overhanging the edge of the container.
Preheat the oven to 180°C/gas mark 4
Remove the fish from the freezer and process to a very smooth purée in a food processor. Add the cold egg whites, one at a time, and add the salt, pepper and nutmeg. With the machine running, pour in the cream and stop the machine as soon as it is mixed in, otherwise the cream with thicken too much.
Transfer the fish mixture to another bowl. Add the spinach leaves to the food processor and process to a purée. Add ⅓ of the fish mixture and process until combined.
Put ½ of the remaining plain fish mixture into the prepared tin and spread evenly. Add the spinach mixture and spread evenly, then cover with the remaining plain fish mixture and spread evenly. Fold the overhanging smoked salmon pieces over the top to enclose the mixture. Tap the tin to settle the mixture and remove any air pockets. Cover the terrine with a double layer of kitchen foil and seal well around the edges of the tin.
Cook the terrine in a bain-marie by putting it in a deep roasting tin and pouring boiling water to halfway up the sides of the terrine. Bake for about 1 hour, until a skewer inserted in the centre comes out clean. Allow to cool, wrap well and chill in the fridge until firm. To serve, turn out onto a board and slice.