White Fish Terrine with Salmon Roe and Dill

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


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

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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