This seafood terrine is very juicy, appetizing and comes with a sea-associated aroma most people like in the dishes of this kind. The terrine takes one hour to be cooked, but the result will exceed the expectations of your loved ones! You can serve it hot or cold – this will not affect the taste of the dish.
- salmon : 700 g
- salmon milt : 200 g
- semolina : 2 Tbsp
- egg : 1 piece
- onion : 1 piece
- garlic : 1 clove
- Dijon mustard : 1 Tbsp
- cream : 100 ml (20%)
- salt : 1 tsp
- black pepper mignonette : 0.25 tsp
- fennel : 0.5 bunch (fresh or dried)
- oil : 0.5 Tbsp
- mozzarella : 50 g (can be replaced with any other hard cheese)
Stages of cooking
Peel and cut salmon fillet into pieces. Peel and cut onion and garlic.
Mince fish, onion and garlic. Add one egg, pepper, salt and Dijon mustard. Mix everything well.
Add semolina and mix once again.
Cut the salmon milt into pieces as well.
Add the milt pieces to the minced fish. Then add chopped fennel and mix everything one more time.
Take any convenient baking form. I prefer aluminum foil forms. Oil the form and put the minced fish inside.
Dredge the terrine with grated mozzarella or any other hard cheese you like or have at hand. Put the baking form on the water bath and place into the pre-heated to 180 C (356 F) oven for about 45 minutes.
Take your seafood terrine away from the oven and let it cool down a bit. Then remove it from the baking form and place on the serving dish. Serve the terrine hot or cold. Enjoy the dish!