White Fish Terrine with Salmon Roe and Dill

White Fish Terrine with Salmon Roe and Dill
Photo by Romulo Yanes


  • 3 tablespoons salmon roe
  • beurre blanc
  • 2 tablespoons fresh dill
  • 1 offset spatula
  • ¼ teaspoon white pepper
  • 2 cups heavy cream
  • 1 ¼ pounds skinless cod, scrod, or gray sole fillets
  • + 9 more ingredients
    • 1 kitchen scale
    • 1 large egg white
    • or 1 teaspoon table salt
    • 1 4-cup terrine mold or loaf pan
    • ¼ teaspoon freshly grated nutmeg
    • 2 teaspoons kosher salt
    • 1 slightly flexible bowl scraper
    • 1 tamis (drum sieve) with 30 to 40 holes per square centimeter
    • 1 instant-read thermometer

Put oven rack in middle position and preheat oven to 325°F. Oil terrine mold and line bottom with a sheet of wax paper (cut to fit), then oil paper. Remove any visible silver skin or sinew from fish and cut on either side of pin bones until all pin bones have been removed, then cut fish into 1-in...

View full recipe at Epicurious


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