Lachsterrine mit Erbsen

Ingredients

• 400 g lettuce leaf
• 500 g cold perch fillet (ready‑to‑cook skinless)
• 500 g salmon fillet (ready‑to‑cook skinless)
• 200 g peas (frozen)
• 150 g heavy cream
• 1 bunch dill
• 3 egg whites
• white pepper
• Sea salt
• horseradish (jar)

Instructions

1. 1.

   Wash and pat dry the fish fillets, then dice them small. Let the perch slightly chill and store the salmon cubes in the fridge until needed.

2. 2.

   The cream and egg whites should also be very cold; otherwise the mixture will not homogenize later.

3. 3.

   Thaw the peas.

4. 4.

   Trim the dill and finely chop it.

5. 5.

   Wash, trim, and blanch the lettuce leaves briefly in salted water, then shock them and pat dry.

6. 6.

   Lay heat‑resistant cling film on a tray and stack the lettuce leaves on top of each other (about 20 cm wide and as long as the terrine mold).

7. 7.

   Blend the perch with a bit of cream in a blender until fine. Then pour in the remaining cream and egg whites, pulse briefly so the mixture binds well. Fold in the peas, salmon cubes, and dill. Season with salt, horseradish, and pepper.

8. 8.

   Spread the mixture over the lettuce leaves and tightly roll them using the cling film. Wrap with the film and press into a terrine mold. Cover with foil.

9. 9.

   Place on a deep baking tray, pour hot water up to about two‑thirds of the mold’s height, and poach in an oven at 180 °C for approximately 40 minutes.

10. 10.

    Remove from the mold, unwrap, and serve sliced either hot or cold.