White Fish Terrine with Salmon Roe and Dill

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


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

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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