Fish Terrine With Smoked Salmon And Herbs Recipe

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Servings: 8

Ingredients

Cost per serving $0.52 view details

Directions

  1. You will need a food processor for this recipe. Ingredients should be very cool.
  2. Cut fish into 2cm dice and process 30 seconds or possibly till smooth. Add in herbs, egg and egg whites and process a furthur 30 seconds. Place processor bowl with ingredients in the refrigerator and refrigerate10 min. It is importatant which ingredients stay very cool while making the fish mousse to ensure a good finished product.
  3. Return bowl to processor and , while running, add in cream gradually till just incorporated. Season with pepper and cayenne.
  4. Grease a 15cm X 30 cm terrine mould or possibly loaf tin with butter and line bottom and sides with greaseproof paper. Grease paper well.
  5. Spread 1/3 of the fish mousse into the base of the tin, lay 1/2 of the smoked salmon down the center. Repeat with remaining mousse and salmon.
  6. Smooth top and fold over greaseproof to cover. Seal top of tin with foil, place in a baking tray and add in sufficient warm water to come half way up the sides of the tin. Cook in a moderate oven (340F) for 1 hour. Chill 2 hrs or possibly till cool.
  7. Remove from tin and served sliced with dill mayonnaise.
  8. Use fresh not frzn fish.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 151g
Recipe makes 8 servings
Calories 252  
Calories from Fat 171 68%
Total Fat 19.34g 24%
Saturated Fat 10.41g 42%
Trans Fat 0.0g  
Cholesterol 124mg 41%
Sodium 116mg 5%
Potassium 356mg 10%
Total Carbs 2.38g 1%
Dietary Fiber 0.0g 0%
Sugars 0.14g 0%
Protein 16.97g 27%
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