White Fish Terrine with Salmon Roe and Dill

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


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

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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