Fish Terrine: Perfect Pairing Ideas For Your Next Dinner Party

Fish terrine is a French dish that is often served cold and sliced, or in its cooking pot. The dish is constructed in loaf-shaped layers of fish and vegetables, with distinct flavours and textures. It is cooked in a water bath, resulting in a moist and flavourful dish. Fish terrine is best served with a side of pickles, salads, crusty bread, or butter. It can also be accompanied by a sauce such as tartar sauce, beurre blanc, or lemon mayo.

Fish terrine with salmon roe and dill

Ingredients

• 1 1/4 lb skinless cod, scrod, or gray sole fillets, well chilled
• 2 teaspoons kosher salt or 1 teaspoon table salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon freshly grated nutmeg
• 2 cups chilled heavy cream
• 2 tablespoons minced fresh dill
• 3 tablespoons salmon roe
• 1 egg white

Accompaniment:

Beurre blanc

Equipment:

• A 4-cup terrine mold or loaf pan
• A tamis (drum sieve) with 30 to 40 holes per square centimeter
• A slightly flexible bowl scraper
• A kitchen scale
• An offset spatula
• An instant-read thermometer

Method:

Preheat your oven to 325°F. Oil the terrine mold and line the bottom with a sheet of wax paper, then oil the paper.

Remove any silver skin or sinew from the fish and cut on either side of the pin bones until all are removed, then cut the fish into 1-inch pieces. Purée the fish with salt, white pepper, and nutmeg in a food processor until very smooth. Add the egg white and purée until incorporated, then transfer the mixture to a bowl set in a larger bowl of ice.

Set the tamis, screen side up, over a plate and work the fish mixture through the sieve about 2 tablespoons at a time with a scraper until all that remains are sinews. Continue to work the fish through the sieve, scraping the strained fish from the underside of the tamis from time to time and transferring to a large bowl set in another bowl of ice.

Weigh the strained fish to determine an equal amount of cream (1 cup of cream weighs 8 ounces). Then, keeping the fish mixture over ice, stir cream into the fish mixture, about 1/4 cup at a time, with a large rubber spatula until all cream is incorporated.

Transfer one fourth of the mixture to a small bowl and stir in the dill. Gently fold the salmon roe into the remaining fish mixture.

Spread about two-thirds of the roe mixture in the terrine and create a wide trough lengthwise along the middle with the back of a spoon. Fill the trough with the dill mixture, mounding it slightly and smoothing the surface. Cover with the remaining roe mixture and rap the mold firmly on the counter to compact the terrine. Smooth the top with an offset spatula and cover the surface with an oiled sheet of wax paper.

Bake in a water bath until the terrine is firm to the touch and separates easily from the sides of the mold, and a thermometer inserted diagonally through the paper into the center of the terrine registers 110 to 120°F (a metal skewer or thin knife plunged to the bottom of the terrine for 5 seconds and removed will feel hot), 40 to 45 minutes.

Transfer the terrine in the mold to a rack and let cool for 10 to 15 minutes before unmolding.

To unmold, remove the wax paper and run a thin knife around the inside edge of the mold. Invert a cutting board or serving dish over the terrine, then reinvert and remove the mold and wax paper, blotting any excess liquid. Cut the terrine into slices with a sharp knife, supporting each slice as you cut with a flat metal spatula and transferring as cut to small plates.

Serving Suggestions:

This fish terrine is a serious wow factor as a first course. The salmon roe adds sparkle and zing both on the plate and on the palate. Serve with beurre blanc for an extra indulgent touch.

Fish terrine with tartar sauce

Ingredients

For the fish terrine:

• 1 lb (454 g) of fresh haddock fillets, cut into pieces
• 1 cup (250 ml) of cooking cream
• 1/4 cup (60 ml) of fresh chives, chopped
• 1/2 teaspoon (2.5 ml) of salt
• 5 fresh asparagus, cooked
• 1 carrot, peeled, cooked and cut into strips the same length as the asparagus

For the tartar sauce:

• 1 cup of mayonnaise
• 1 cup of dill pickles, finely chopped
• 1 tablespoon of dill, fresh or frozen, or 1 tablespoon of finely chopped fresh parsley
• 1 teaspoon of lemon juice
• 1 teaspoon of sugar
• 1/4 teaspoon of freshly ground black pepper
• 2 tablespoons of onion, finely chopped (optional)

Method

To make the fish terrine:

• Preheat the oven to 350°F (180°C).
• Place the fish in the freezer for 20 minutes.
• Line a 23 x 13-cm (9 x 5-inch) loaf pan with parchment paper, letting about 5 cm of paper hang over two opposite sides. Generously butter the paper.
• In a food processor, purée the very cold fish. Blend in the eggs.
• Add the cream and pulse for a few seconds. Stir in the chives with a spatula. Season with salt and pepper.
• Spread half of the fish mixture into the pan. Add the vegetables in a single layer, alternating pieces of asparagus and carrots.
• Cover with the remaining fish mixture. Press down the terrine with a spatula.
• Bake the terrine in a bain-marie by placing the pan containing the terrine in a large baking dish and pouring hot water halfway up the pan.
• Bake for about 30 minutes, then remove the pan from the bain- marie.
• Let the terrine cool, then refrigerate for at least 4 hours.
• Remove from the pan, slice and serve cold, with a good bread.

To make the tartar sauce:

• Combine all ingredients in a mixing bowl and stir to combine.
• Add more lemon juice or pickles if desired.

Tips

• Freezing the fish for 20 minutes before preparing the dish allows for a smoother and creamier texture.
• The tartar sauce will stay fresh in the fridge for a few days.

Fish terrine with lemon or lemon mayo

Fish terrine is a dish that's almost like a pâté or pudding, and it's a great way to use up leftovers. It's light and airy, with a mousse-like texture, and it's often served with lemon or lemon mayo. Here's a recipe for a delicious fish terrine with lemon or lemon mayo, along with some suggestions for what to serve on the side.

Ingredients:

• 1 1/2 pounds of skinned, de-boned white fish
• 15 ounces smoked salmon
• 2 egg whites, chilled
• 1/2 teaspoon salt (less if desired)
• 1/4 teaspoon white pepper
• Freshly grated nutmeg
• 1 1/4 cup heavy cream
• 2 cups fresh spinach, packed
• 1 medium lemon or 4 tablespoons lemon juice

Method:

• Cut the white fish into one-inch cubes and place on a plate. Cover with plastic wrap and place in the freezer.
• Lightly grease a terrine or loaf pan (5-6 cup size). Line the pan with smoked salmon, draping it over the edges (you will fold it over later).
• Preheat the oven to 350°F/177°C.
• Remove the fish from the freezer and blend in a food processor until smooth. This may take a couple of minutes.
• Add the egg whites one at a time, then add the spices.
• With the machine running, slowly add the cream, scraping down the sides as needed.
• Remove the fish mixture from the food processor and place it in a large bowl.
• Take 1/3 of the mixture back to the food processor and add the spinach.
• Take 1/2 of the remaining white fish mixture and spread it over the bottom of the pan on top of the smoked salmon.
• Spread all of the spinach mixture on top, followed by the remaining white fish mixture.
• Fold the edges of the smoked salmon over (they probably won't meet, and that's okay).
• Bake for one hour, checking at 50 minutes. The terrine is ready when a skewer inserted into the centre comes out clean. Be careful not to over-bake, as the salmon will become tough.

For the Lemon Mayo:

• 2-3 teaspoons freshly squeezed lemon juice, or to taste
• 1/4 teaspoon hot paprika (optional)
• Mayonnaise

Method:

• While the fish is baking, put the mayonnaise into a small bowl.
• Beat in the lemon juice one teaspoon at a time, until you reach your desired consistency and flavour.
• Beat in the paprika, if using.

Serving Suggestions:

• This fish terrine can be served hot, warm, at room temperature, or chilled.
• It is often served with a crusty loaf of bread and a glass of cold white wine.
• For a spicier dish, add an additional teaspoon of ground white pepper or mix a tablespoon of hot sauce into the salmon mix before baking.
• For a moister terrine, refrigerate for at least 24 hours (48 hours is recommended) to allow the juices to be reabsorbed.
• It can also be served with tartar sauce, soy sauce, or hot sauce.

Enjoy your fish terrine with lemon or lemon mayo!

Fish terrine with bread

A fish terrine is a great dish to serve at a dinner party or for a light lunch. It's a simple, rustic dish that can be made with leftover fish scraps and vegetables, and it's a fun way to get creative in the kitchen. The best part? It's sure to impress your guests!

A fish terrine is a dish that originates from the Basque Country, where it is known as "budíns". It's similar to a pâté or pudding, but not quite the same. A terrine refers to both the dish it's baked in and the food itself. The food is constructed in loaf-shaped layers of fish and sometimes vegetables, served cold.

How to Make a Fish Terrine

Here's a simple recipe for a delicious fish terrine that you can serve with bread:

Ingredients:

• 1 lb of fresh fish fillets (such as haddock, cod, or snapper), cut into pieces
• 1 cup of cooking cream
• 1/4 cup of fresh chopped chives
• 1/2 teaspoon of salt
• 5 spears of cooked asparagus
• 1 peeled and cooked carrot, cut into strips
• Bread for serving

Instructions:

• Preheat your oven to 350°F (180°C).
• Line a 9 x 5-inch loaf pan with parchment paper, letting some hang over the sides. Butter the paper generously.
• Place the fish in the freezer for 20 minutes to achieve a smoother and creamier texture.
• In a food processor, purée the very cold fish.
• Blend in the eggs and then add the cream, pulsing for a few seconds.
• Stir in the chives with a spatula and season with salt and pepper.
• Spread half of the fish mixture into the prepared pan.
• Add the vegetables in a single layer, alternating asparagus and carrot strips.
• Cover with the remaining fish mixture and press down with a spatula.
• Bake the terrine in a bain-marie by placing the pan in a large baking dish and pouring hot water halfway up the pan.
• Bake for about 30 minutes, then remove from the oven and let it cool.
• Refrigerate for at least 4 hours before removing from the pan, slicing, and serving cold with bread.

Tips and Variations

• You can use a variety of white-fleshed fish, such as hake, tilapia, cod, or snapper.
• Get creative with your vegetables! Try using beet, carrot, and turnip, or even leftover veggies like spinach.
• For a fancier presentation, serve the fish terrine with a "salsa rosa" or tartar sauce.
• If you're short on time, you can bake the terrine mixture in a pie crust instead of a loaf pan.
• Don't over-bake the terrine, as the fish will become tough.
• Serve with a crusty loaf of bread and a glass of cold white wine for a perfect pairing!

Fish terrine with vegetables

A fish terrine is a great way to elevate a simple meal into something special. It is a robust, chunky, textured dish that can be made with strongly flavoured fish and vegetables. The key to a good terrine is the careful layering of different tastes and textures, precise spicing, and seasoning.

Ingredients

Fish terrines can be made with any white-fleshed fish such as cod, scrod, gray sole, tilapia, snapper, or hake. For a really smooth texture, it is a good idea to freeze the fish for 20 minutes before preparing the dish. Smoked salmon is also a great addition to a fish terrine, providing a nice contrast of colour and flavour.

For the vegetables, you can use anything with a distinct flavour, such as beetroot, carrot, turnip, or spinach. Roasting or char-grilling the vegetables before adding them to the terrine will impart a stronger flavour and add texture.

Other ingredients you will need include eggs, heavy cream, salt, pepper, and nutmeg. You can also add fresh herbs such as dill or chives for extra flavour.

Method

To make the terrine, start by pureeing the fish in a food processor until smooth. Add the eggs and cream and pulse until combined. Stir in any herbs and spices you are using.

In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the fish mixture, a little at a time.

Grease a terrine or loaf pan and line it with smoked salmon, if using. Spread half of the fish mixture into the pan. Add a layer of vegetables, alternating different types of vegetables for a colourful and tasty dish. Cover with the remaining fish mixture.

Bake the terrine in a bain-marie at 325-350°F for about 30-40 minutes, until it is firm to the touch and separates easily from the sides of the pan.

Let the terrine cool for 10-15 minutes before removing it from the pan. Serve cold, with a good crusty bread and a glass of cold white wine.

Tips

• When preparing the mould and the water bath, it is easiest to first place the empty outer pan onto the oven rack, then place the filled mould into the pan, and carefully pour in the hot water.
• For a smoother and creamier texture, freeze the fish for 20 minutes before preparing the dish.
• To add a little crunch to your terrine, use a small dice of blanched, peeled carrot instead of salmon roe.
• For a vegetarian option, try a beet, carrot, and turnip terrine.

Frequently asked questions