Pike Terrine with Shrimp

Ingredients

• 500 g pike fillet (skinless)
• 8 small shrimp (peeled and deveined)
• 2 egg whites
• 125 g crème fraîche
• 3 tbsp heavy cream
• Salt
• white pepper (ground)
• 1 tsp wasabi paste
• 0.5 tsp chives sprigs
• vegetable oil (for the mold)

Instructions

1. 1.

   Rinse the fish, pat dry, and dice into small cubes. Chill in the freezer for about 10 minutes to firm up. Rinse the shrimp, pat dry, and halve each one. Pulse portions of pike fillet in a blender until fine. Add egg whites, crème fraîche, and heavy cream; blend again. Season with salt and pepper, fold in wasabi and chives, and taste. Oil the terrine mold and line it with plastic wrap. Spoon half of the fish mixture into the mold and arrange shrimp on top. Pour the remaining mixture over the shrimp and smooth the surface. Seal tightly with foil or a lid. Place in a roasting pan and pour enough boiling water to reach about halfway up the mold. Poach in hot, but not boiling, water for approximately 30 minutes. Let cool, unmold, slice, and serve.