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

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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