White Fish Terrine with Salmon Roe and Dill

Ingredients

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