Two-tone fish terrine

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Two-tone fish terrine

 Two-tone fish terrine

Ingredients  Two-tone fish terrine

Number of persons

500 g of fresh or frozen salmon

400 g white fish

2 eggs

20 cl of fresh cream

Liquid or semi-thick cream

1 teaspoon of tomato paste

2 tablespoons of chopped parsley

2 tablespoons of chives

1 teaspoon of tarragon



3 tablespoons of tomato coulis


Cayenne pepper

Preparation  Two-tone fish terrine

Total time : 1h05

Preparation: 20 min

Cooking: 45 min

"White" preparation

Mix together: the white fish fillets, 10 cl of cream, 1 egg, salt, pepper, herbs.

"Red" preparation

Mix together: the salmon, the tomato paste, 10 cl of cream, 1 egg, salt, pepper, tabasco (2 to 3 drops are enough!)

In a cake tin covered with baking paper, place the white preparation, smooth it out well.

Spread the tomato coulis.

Cover with the red preparation.

Place the cake tin in a bain-marie in an oven preheated to 200 ° C (thermostat 6-7) for 45 minutes.

Turn off the oven and let the terrine cool in the oven.

Put it in the fridge and take it out to unmold it just before serving.

Serve with lemon mayonnaise or tomato sauce (recipes on the site).

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