3 – colored fish terrine

Ingredients for 6 servings:

• 250 g salmon fillet(s), frozen
• 500 g fish fillet(s), white of your choice, frozen
• 2 egg whites
• 1 cup crème fraîche
• ½ bunch parsley
• 1 tsp turmeric
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

an eye-catcher and very tasty

Thaw the fish slightly; it should still be ice cold. Purée the salmon fillet with 1 egg white and 1/3 of the crème fraîche in a blender. Season with salt and pepper. Transfer this paste to a small, buttered glass dish (square, approx. 15cm long) and spread evenly. Purée the white fillet (preferably plaice; others may need to be sieved for finer consistency) with the remaining crème fraîche and the egg white, and season to taste. Color half of the white fish mixture with turmeric and spread it over the pink salmon layer. Return the other half to the blender and add the parsley. This will form the top, green layer. Cook the dish in a water bath in the oven at 140°C for 1 hour. Cover the dish with aluminum foil to prevent the green layer from drying out. Allow to cool and carefully turn out onto a moist plate. To do this, carefully loosen the edges of the dish with a thin knife. A flat spatula pressed against the side of the fish can help loosen the crust if it’s stuck. Using a glass dish, this is easy to see. Cut the terrine into slices. Place on plates with some lamb’s lettuce and creamed horseradish and serve.