Elegant, looks refining, can be made in front and is delicious. This recipe for a salmon cod terrine. And therefor ideal to serve at the holidays.

This great entrée can be made in the morning while served at dinner time. The salmon combines beautiful with the cod and the carrot doesn't only gives a fresh slightly sweet flavor but also a beautiful color.

JUMP TO RECIPE

Because ...

By preparing the terrine in the oven while using a water bath, it will cook gradually and won't burn.
Loosen the terrine by placing a bowl on top of the cake tin and turning it all at once. This keeps the form intact.

Substitutes

Replace the cod with pangasius fillet or John Dory (also very tasty).

Delicious

with

Delicious with whiskey sauce or one of these homemade mayonnaise variants.

Budget friendly

version

Replace the cod fillet with saithe fillet from the freezer.
Also use frozen salmon fillet. That is cheaper than fresh.
Replace 2 tablespoons of buckwheat flour with flour.

The budget friendly version of the terrine is € 0.95 per person (the recipe is for 4 people)

Storage

Covered in the refrigerator, this terrine can be kept for a maximum of 2 days.
Do not freeze the turrine. This changes the structure and that doesn't taste well.

Other delicious entrée

recipes

It's a good taste!

Recipe Salmon cod

terrine

Did you make this Salmon cod terrine? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!

📖 Recipe

Salmon cod terrine

Elegant, looks refining, can be made in front and is delicious. This recipe for a salmon cod terrine. And therefor an ideal entrée to serve at the holidays

5 of 4 votes

Printen Pin Recept

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Course: Entrée and Starter

Cuisine: Other

Author: Andréa

Servings: 4 persons

Author: Andréa

Equipment

A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
cake tin 14 cm

Ingredients

1 tablespoon oil
1 shallot finely chopped
200 grams cod fillet
200 grams salmon fillet
1 egg size L
50 ml water
2 tablespoons buckwheat flour
½ tablespoon sugar
½ teaspoon lemon juice
1 small carrot finely grated
1 teaspoon dill

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 160 degrees Celsius.
Put a casserole or baking dish, which is large enough to carry the cake tin, in the oven.
Grease a cake tin with oil.
Heat the remaining oil in a frying pan and cook the shallots for 4 minutes until soft.
Put the shallot with the cod fillet and salmon in a food processor and pulse until you get a smooth mixture.
Put the fish mixture into a bowl and add the egg, water, buckwheat flour, sugar, lemon juice, carrot and dill.
Knead until well blended.
Put the fish mixture into the cake tin and put it into the casserole / baking dish.
Boil water and pour it into the casserole / baking dish until the water on the outside of the cake tin is about half way up.
Bake the fish terrine for 45 minutes.
Take the tin from the oven and let it rest for 5 minutes.
Losen the cod salmon terrine and let it slide on a nice plate. Please note that some cooking liquid is released, take that off with paper towels.
Cover with plastic wrap.
Let it cool completely and at least 1 hour in the refrigerator.
Divide over 4 plates and serve.

Nutrition

What did I use to prepare this

recipe?

Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.

a good pair of knives
cutting board
Brushes, spatulas and other cooking utensils
oven dish and roasting pan
Sheet pan, baking tray or baking sheet
Baking paper or baking mat
Blender, kitchen machines, stand mixer
Pound cake tin