Smoked Fish Terrine
Smoked fish terrine is a recipe featuring fresh ingredients from the saltwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g smoked salmon fillet
- 200 g smoked eel
- 200 g heavy cream
- 10 sheets gelatin
- 50 g Beluga caviar (or the cheaper German caviar from Seehasen)
- sprouts for garnish
Instructions
-
1.
Crush the salmon fillet with a hand blender or food processor until smooth. Process the eel (remove skin if desired). Soak the gelatin in cold water.
-
2.
Whip the cream to stiff peaks with an electric hand mixer, then fold half into each fish mixture. Drain the gelatin sheets (5 per fish mixture) and melt gently in a small pot over low heat. Stir into the respective fish mixture (add to eel only after salmon has set).
-
3.
Line a loaf pan with plastic wrap. Pour the salmon mixture first, smoothing the surface, and chill in the refrigerator for about 2–3 hours until firm.
-
4.
Spread caviar over the solid layer, add the eel mixture as a third layer, smooth again, and refrigerate until set.
-
5.
Remove the terrine from the pan onto a plate and serve garnished with sprouts.
