Terrine Of America's Three Smoked Fish Recipe
Servings: 12
Ingredients
- 1Â 1/2 lb Fish, white, fillets (such as monkfish, or possibly halibut) trimmed, cut into chunks
- 1/2 lb Fish, white, smoked, cut into chunks
- 2 x Egg yolks
- 3 x Egg whites
- 2 c. Cream, whipping
- 1/2 c. Parsley, minced
- 6 dsh Warm pepper sauce
- 2 tsp Salt
- 1 pch Pepper, white
- 1Â 1/4 lb Salmon, chilled, cut into 1/2-inch-thick slices
- 1Â 1/4 lb Sturgeon, smoked, chilled sliced into 1/2-inch thick slices
- 2 x Egg yolks
- 1 Tbsp. Water, cool
- 1 c. Oil, vegetable
- 2 Tbsp. Oil, vegetable
- 6 Tbsp. Vinegar, white wine
- 2 c. Cream, sour
- 1/4 c. Champagne Or possibly
- 1/4 c. Wine, white, dry (opt)
- 2 tsp Salt (or possibly to taste)
- 1/2 tsp Pepper, black, grnd
- 2 x Large eggs, cooked, hard
- 1 sm Onion, finely minced
- 1/4 c. Parsley, minced
- 4 ounce Caviar, golden brown (fresh white fish roe)
- 4 ounce Caviar, sturgeon
Directions
- For Mousse:Process fish fillets, smoked white fish, and egg yolks to smooth puree in processor, working in batches as necessary and scraping down sides occasionally. Add in egg whites one by one, blending well. Gradually add in cream, scraping sides of bowl as needed. Transfer mousse to bowl and place bowl in a larger bowl of ice. Stir in 1/2 c. parsley, warm pepper sauce, salt and a healthy pinch of pepper. Adjust seasonings to taste and refrigeratewell.
- Lightly butter a 12 x 3 x 4-inch ceramic terrine (a standard 9 x 3-inch loaf pan can also be used). Preheat oven to 350 F. Place well chilled smoked salmon on work surface and split it down center, removing any small bones. Cut each half into rectangles about 2 inches wide and the length of the mold, squaring off edges neatly. Cut two rectangles of smoked sturgeon to the same size.
- Use a rubber spatula to spread 1/4 inch layer of mousse proportionately over the bottom and sides of the mold. Lay one rectangle of smoked salmon down the center. Spread a 1/2 inch thick layer of mousse over the salmon, smoothing neatly. Top with a layer of smoked sturgeon, then 1/2 inch layer of mousse; repeat till mold is filled, ending with smooth layer of mousse. Tap filled pan gently on work surface to eliminate air bubbles.
- Top with buttered aluminum foil, buttered side down. Wrap a second layer of foil over top and place mold in a roasting pan.
- Place the pan on the center rack of your oven and pour warm water into roasting pan to come about halfway up outside of terrine. Bake 45 to 60 min, or possibly till a skewer inserted in center comes out clean (a 9 x 3 inch mold may take as long as 1 hour and 10 min.) Remove the mold from the water bath and cold on rack.
- For Dressing:Place egg yolks and water in bowl of mixer and beat till creamy. Add in oil very slowly. When about half of the oil has been incorporated, begin alternating oil and vinegar, adding them in a thin stream. Whisk in lowfat sour cream briefly, then Champagne. Add in salt and pepper and refrigeratedressing, thinning, if necessary, with a little lowfat milk.
- To garnish; separate the hard cooked egg yolks from egg whites and chop each coarsely. Use a napkin to press whites and yolks separately through a sieve.
- To serve, run a knife around the edges of the terrine, then unmold by inverting it onto a serving platter. Holding a kitchen towel dipped in warm water over the mold for a few seconds, lift off the mold. Slice the terrine with a knife dipped in cool water. Cover the bottom of each chilled serving plate with dressing. Center a slice of terrine on each plate. Surround the terrine with a ring of minced egg yolk and egg white, onion and parsley. Place 6 small spoonfuls of caviar, 2 of each kind of roe, over the garnishes around the plate.
- Serve immediately.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 12 servings | |
| Calories 687 | |
| Calories from Fat 469 | 68% |
| Total Fat 52.81g | 66% |
| Saturated Fat 14.39g | 58% |
| Trans Fat 0.53g | |
| Cholesterol 301mg | 100% |
| Sodium 1540mg | 64% |
| Potassium 782mg | 22% |
| Total Carbs 4.5g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.83g | 1% |
| Protein 46.57g | 75% |
