- Dish type
- Seafood starters
- Fish starters
A delicious fish terrine made with your favourite white fish, such as cod, haddock, hake or pollock. Easy to make, deliciously light and very impressive.
40 people made this
- 400g white fish fillets, such as cod, haddock, hake or pollock
- 1 bouquet garni
- 6 large eggs
- 2 to 3 tablespoons tomato purée
- salt and freshly ground black pepper to taste
- 1 clove garlic, crushed
- 1 small handful chopped fresh parsley
MethodPrep:20min ›Cook:40min ›Ready in:1hr
- Bring a large pan of salted water to the boil. Add fish and bouquet garni and cook until fish flakes with a fork, about 10 minutes.
- Beat eggs in a large bowl, then add tomato purée (mixture should be salmon-coloured). Season with salt and pepper to taste.
- Preheat oven to 180 C / Gas 4. Grease a 450g (1 lb) loaf tin.
- Drain cooked fish, crumble it and add to egg mixture. Add garlic and parsley and toss gently. Pour fish mixture into prepared loaf tin, place loaf tin in a roasting tin or baking dish and add water halfway up the sides of the loaf tin.
- Bake in preheated oven for about 40 minutes, or until a knife inserted in the centre comes out clean.
- Let cool, remove loaf tin from water bath, cover and refrigerate for at least 45 minutes before serving.
Reviews & ratingsAverage global rating:(2)
Editor's Note: This recipe, introductory text, and author's tips are excerpted from Marina Chang's book Tastes of the Pyrenees. We've also added some tips of our own below.
For a complete guide to Basque cuisine, [click here](http://eat.epicurious.com/eat/going_global/?/eat/going_global/basque/intro. html).
This Basque dish is essentially a fish pâté or pudding, called budíns in Spain. The food writer Pepita Aris notes that there was a "budinmania" when la nueva cocina vasca became popular in the late 1970s and early 1980s. Inspired by la nouvelle cuisine in France, it readily took root in the Basque Country partly due to this region's abundant use of butter and cream, which is unique in Spain. This recipe is based on one by Karlos Arguiñano, talented chef and head of the Academia de Cocina in Zarautz, Spain. Serving this with the "salsa rosa" or the tartar sauce included here, while not part of the ancient recipe, is a contemporary Basque addition.
This Fish Terrine recipe is great for entertaining as it can be prepared in advance and looks impressive. It works well as a light lunch dish or a starter for a more substantial meal. Serve with bread, such as a French stick, or salad and perhaps a chutney or mayonnaise.
You will need a 2.5 litre terrine dish or loaf tin, kitchen foil if there is no lid, baking paper to cover the base of the mould, and a deep roasting tin with boiling water to act as a bain-marie.
- 450g skinless white fish fillets
- 250-300g thinly sliced smoked salmon
- 2 cold egg whites
- ¼ tsp salt
- ¼ tsp white pepper
- ⅛ tsp ground nutmeg
- 250ml whipping cream
- 55g young spinach leaves, stalks removed
Cut the fish fillets into roughly 2.5 cm pieces, removing any bones. Spread out on a plate and cover with cling film. Place in the freezer for about 15 minutes to reduce the temperature for a later step.
Lightly grease a 1.2 litre terrine or loaf tin and line the base with baking paper. Line the sides and base with the smoked salmon, overhanging the edge of the container.
Preheat the oven to 180°C/gas mark 4
Remove the fish from the freezer and process to a very smooth purée in a food processor. Add the cold egg whites, one at a time, and add the salt, pepper and nutmeg. With the machine running, pour in the cream and stop the machine as soon as it is mixed in, otherwise the cream with thicken too much.
Transfer the fish mixture to another bowl. Add the spinach leaves to the food processor and process to a purée. Add ⅓ of the fish mixture and process until combined.
Put ½ of the remaining plain fish mixture into the prepared tin and spread evenly. Add the spinach mixture and spread evenly, then cover with the remaining plain fish mixture and spread evenly. Fold the overhanging smoked salmon pieces over the top to enclose the mixture. Tap the tin to settle the mixture and remove any air pockets. Cover the terrine with a double layer of kitchen foil and seal well around the edges of the tin.
Cook the terrine in a bain-marie by putting it in a deep roasting tin and pouring boiling water to halfway up the sides of the terrine. Bake for about 1 hour, until a skewer inserted in the centre comes out clean. Allow to cool, wrap well and chill in the fridge until firm. To serve, turn out onto a board and slice.
Terrine de Poisson (Fish Terrine)
This recipe makes a two-layered fish terrine . Master this recipe and design your own by rearranging and adding colorful ingredients. It'll make a lovely dish to take to a party!
Ingredients (serves 4):
White Fish Fillet Mixture:
- 4 oz. white fish fillet (any kind)
- 2 oz. sea scallops
- 1/2 Tbsp. dry sherry
- 1 egg white
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 1/16 tsp. white pepper
Salmon Fillet Mixture:
- 4 oz. salmon fillet
- 2 oz. sea scallops
- 1/2 Tbsp. dry sherry
- 1 egg white
- 1/4 cup heavy cream
- 1/4 tsp. salt
- 1/16 tsp. white pepper
You will need a 16 oz. terrine mold (L7.5" x W4" x H2" in this recipe). This recipe can also be made using a 1-lb. loaf pan (L8" x W4.5 x H2.5"). When using a 1-lb. loaf pan, double the amount of ingredients.
*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50).
Line bottom of the mold with parchment paper.
Blanch green beans in salted water (not in ingredients) for 3 minutes. Set aside.
In a food processer or a blender, add ingredients for the white fish fillet mixture and purée until smooth.
Pour the mixture into the terrine mold and make surface even with a rubber spatula.
Repeat step 3 with the salmon fillet mixture.
Arrange green beans on top of the white fish mixture in the mold. Pour salmon mixture over the white fish mixture and make surface even using the rubber spatula. Cover the mold with aluminum foil.
If using the terrine mold, add 6 cups of water to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the HIGH position.
If using the 1-lb. loaf pan, add 3 cups of water to the deep pan of your Gourmet d'Expert® Electric Skillet (EP-RAC50), and place the steaming plate inside with its legs at the LOW position.
Place the mold on the steaming plate.
Cover the lid and turn the control lever to HIGH. Once it reaches a boil (or when steam begins to rise from the gap between the pan and the lid), turn heat down to SIMMER. For terrine mold, cook for 20 minutes. For 1-lb. loaf pan, cook for 25 minutes.
Check the doneness by inserting a skewer. If it does not come out clean, continue to cook 5 more minutes and check again. Add more water if the water level is low.
When it is cooked through, remove mold from the skillet and let it cool on a rack. Then place in the fridge and chill overnight.
Remove the terrine from the fridge 30 minutes before serving so that it isn't too cold. Gently un-mold terrine onto a cutting board.
Line a loaf pan with plastic wrap. Peel shallot, chop and sauté in butter. Let cool. Cut fish into pieces, season with salt and freeze for about 30 minutes. Pass fish and shallot through the coarse blade of a meat grinder, then puree in a blender or food processor with egg white, cream and crème fraîche. Pass through a sieve into the loaf pan and spread evenly. Sprinkle lemon juice and zest over terrine and season with salt and pepper. Cover with foil and cook in a hot water bath (80°C or 176°F) and cook for about 40 minutes. Remove from water bath and let cool.
Rinse and spin dry lettuces. Rinse and halve the tomatoes. Rinse and finely chop radishes. In a bowl, whisk together vinegar, lemon juice, sugar, salt, pepper to taste, mustard and oil for a vinaigrette. Arrange the lettuces on plates and drizzle with the vinaigrette. Unmold terrine onto a cutting board.
Cut the terrine into slices and arrange on the salads. Top with tomatoes, radishes and chopped chives. Serve topped with caviar.
White fish terrine recipe - Recipes
2. Puree leeks in a food processor along with 1 tablespoon parsley and season with salt and pepper to taste. Set aside. Without washing the machine, puree carrots, season them with lemon juice, salt, pepper and nutmeg and set aside.
3. Place matzoh meal in a bowl, add fish stock and set aside.
4. Without washing the food processor, add onions and process until finely chopped. Add fish and process until smoothly pureed. Add softened matzoh meal, eggs and remaining parsley and process until well blended. Season with salt (about 1 teaspoon) and liberally with pepper. Taste mixture for seasoning by poaching a small amount in water, then allowing to cool briefly.
5. Preheat oven to 350. Lightly oil a 6 cup loaf pan or ring mold.
6. Spread half the fish mixture in the pan, making a depression in middle that extends to within about 1/2 inch of sides. Spread half the leek mixture in depression spread carrot puree over leeks and top with rest of leeks. Smooth in remaining fish. Rap pan several times on counter top to eliminate air holes. Place wax paper or parchment paper on top of the terrine.
7. Set the pan in a larger pan at least 2 inches deep and place in oven. Remove fish loaf from pan and place on a serving dish. Cover with plastic wrap and refrigerate at least 6 hours to chill completely. Serve in slices with herbed or horseradish sauce on side. Yield: 12 servings.
Notes about this recipe
Where’s the full recipe - why can I only see the ingredients?
At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.
We’ve helped you locate this recipe but for the full instructions you need to go to its original source.
If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.
Related: appetizers, Europe, fish, gluten-free, low-fat, pareve, Passover, Rosh Hashanah
Prep time: 5–10 minutes
Cook time: 40–45 minutes
Yield: 1 small terrine serves 8–10
At its most basic, gefilte is a cold fish appetizer served before Ashkenazi holiday and Sabbath meals, and is made by mixing freshwater fish with eggs, onions and spices. One of the things that drew us to gefilte fish was that it stood as a symbol of resourcefulness—how far a single fish could be stretched to feed an entire family. It had a practical aspect, too. On the Sabbath, Jews are prohibited from separating bones from flesh, so by finely grinding the fish, the proscription was circumvented.
We love thinking of ways to restore gefilte to its rightful place on the table, especially for the Passover seder, when gefilte is often front and center. This recipe has a classic base, but we’ve added herbs to give it a taste of spring and a touch of color. There is also no matzah meal or breadcrumbs in this recipe, giving it a lighter texture and removing any gluten. You have two options for how to cook and serve your gefilte fish. Poaching quenelles in a fish broth is a classic method used by generations of Jewish cooks, and baking the fish in a terrine is a quick and contemporary approach that will slice and plate beautifully.
Note: The whitefish we use here refers to the species Coregonus clupeaformis from the Great Lakes. If you can’t find whitefish, substitute any one of the following: hake, sole, flounder, whiting, tilapia or halibut.
1. Line a loaf tin (22 × 7 × 7 cm/8¾ × 2¾ × 2¾ inches) with baking paper and lightly oil the paper. Using a food processor, blend the pike to a smooth paste. Add the egg whites, cream, lemon juice, dill and chives, and process briefly using the pulse button. Season with nutmeg, salt and white pepper.
2. Preheat the oven to 180°C (350°F/ Gas 4). Transfer half of the pike mixture to the loaf tin. Lay the salmon strips on top, all facing the same direction cross ways so the terrine will cut easily. Season with salt and white pepper and cover with the remaining pike mixture. Cover with foil and place in a roasting tin. Add boiling water to the roasting tin until one-third of the loaf tin is immersed in water.
3. Bake for 40–45 minutes, or until firm to the touch. Remove the tin from the water and leave until cold. Chill overnight in the fridge. Lay a large plate over the top of the tin and invert it so that the terrine comes out onto the plate. Peel off the paper and serve in slices. Great with a watercress and cucumber salad.
4 sole fillets, skinned and cut in halves
2 medium onions, cut into eights
4 small carrots, peeled and sliced
1 celery rib, sliced
1 pound ling cod or other white-fleshed fish fillet, cut into 1-inch cubes
½ cup cold water
freshly ground black pepper
1 pound salmon fillet, cut into ½-inch chunks
Soak the sole fillets in cold water for 15 minutes. Drain and pat dry. Place them between sheets of wax paper and flatten lightly with a mallet or the side of a knife. With a sharp knife, make several slashes on the skin side of each fillet.
Lightly oil a 2-quart glass baking dish and line it with wax paper. Oil the paper. Line the entire baking dish with the sole fillets, placing them skin side down and slightly overlapping. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Place the onions, carrots, and celery in a processor or grinder. Process or grind until finely minced. Add the cod and halibut and process until well blended. Add the eggs, 1 at a time, alternating with the water. Blend well. Season to taste with salt and pepper.
Transfer the ground mixture to a large bowl. Gently fold in the salmon chunks. Spoon the fish mixture over the sole fillets in the prepared baking dish. Cover with oiled wax paper and a double layer of foil.
Preheat the oven to 350°F. Place the terrine pan in a second large baking pan (that is bigger than the terrine pan) and pour in hot water to come halfway up the sides (this is called making a hot water bath). Bake for 50 minutes, our until a knife inserted in the center comes out clean. Cool on a rack 10 minutes.