White Fish Terrine with Salmon Roe and Dill

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


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