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
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
Calories: 199kcal | Carbohydrates: 9g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 90mg | Sodium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2188IU | Vitamin C: 2mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
