White Fish Terrine with Salmon Roe and Dill

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


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

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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