White Fish Terrine with Salmon Roe and Dill

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


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

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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