Terrine of halibut with shrimps in a smoked salmon coating

Ingredients for 8 servings:

• 400 g fish (halibut), smoked
• 400 g smoked salmon, sliced
• 200 g cooked shrimp
• 125 ml fish stock or lobster stock
• 3 sheets of white gelatin
• 2 tbsp dry vermouth (Noilly Prat)
• 125 g cream, whipped until very stiff
• Pepper, white, ground pepper
• Salt
• 3 sprigs of chervil (alternatively small, flat parsley leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

Soak the gelatine in a little cold water. In the meantime, heat the fish stock to about 40°C. Then, squeeze out the gelatine well, dissolve it in the stock and set aside. Now, rinse a terrine with water, but only allow it to drain well; do not allow it to dry out. Then line the dish with cling film. The film sticks better when it is moist. Make sure the film extends over the edge. Now line the dish with the salmon slices, slightly overlapping. Then, in a blender, finely grind the halibut and vermouth, fold in the cream, and season with salt and pepper. Fold the shrimp, drained well and patted dry with kitchen paper if necessary, into the mixture and spread evenly. Now pour the stuffing into the terrine, smooth it down, and top with the remaining salmon slices. Place the excess film over the mousse to prevent it from drying out, and let it set in the refrigerator for at least 5 hours. Then open the foil, place a suitable plate on top of the terrine, and turn the whole thing upside down. Now you can peel off the dish and remove the foil. To serve, slice with a very sharp knife. Garnish with the chervil leaves.