White Fish Terrine With Salmon Roe And Dill Food

WHITE FISH TERRINE WITH SALMON ROE AND DILL

Steps:

• 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-inch pieces. Purée fish with salt, white pepper, and nutmeg in a food processor until very smooth. Add egg white and purée until incorporated, then transfer mixture to a bowl set in a larger bowl of ice.
• Set tamis, screen side up, over a plate and work fish mixture through sieve about 2 tablespoons at a time with scraper until all that remains is sinews. Continue to work fish through sieve, scraping strained fish from underside of tamis from time to time and transferring to a large bowl set in another bowl of ice.
• Weigh strained fish to determine equal amount of cream (1 cup cream weighs 8 ounces). Then, keeping fish mixture over ice, stir cream into fish mixture, about 1/4 cup at a time, with a large rubber spatula until all cream is incorporated.
• Transfer one fourth of mixture to a small bowl and stir in dill. Gently fold salmon roe into remaining fish mixture.
• Spread about two thirds of roe mixture in terrine and create a wide trough lengthwise along the middle with back of a spoon. Fill trough with dill mixture, mounding it slightly and smoothing surface. Cover with remaining roe mixture and rap mold firmly on counter to compact terrine. Smooth top with offset spatula and cover surface with an oiled sheet of wax paper (oiled side down).
• Bake in awater bath until terrine is firm to the touch and separates easily from sides of mold and thermometer inserted diagonally through paper into center of terrine registers 110 to 120°F (a metal skewer or thin knife plunged to bottom of terrine for 5 seconds and removed will feel hot), 40 to 45 minutes.
• Transfer terrine in mold to a rack and let cool 10 to 15 minutes before unmolding.
• To unmold, remove wax paper and run a thin knife around inside edge of mold. Invert a cutting board or serving dish over terrine, then reinvert and remove mold and wax paper, blotting any excess liquid. Cut terrine into slices with a sharp knife, supporting each slice as cut with a flat metal spatula and transferring as cut to small plates.
• *Available at bridgekitchenware.com.

ALASKAN HALIBUT AND SALMON GEFILTE FISH TERRINE

Steps:

• Preheat the oven to 325 degrees. Cut the fish into large chunks, and place in the bowl of a food processor. Pulse about 20 times: do not puree, but grind fine. Place in the bowl of an electric mixer.
• Heat oil in a large frying pan, and saute onions until soft and transparent. Let cool.
• To the fish mixture, add the onions, eggs, 2 cups of cold water, matzoh meal, salt, white pepper, sugar and lemon juice. Beat in an electric mixer at medium speed for about 10 minutes. Add the dill, and grate in the carrots; mix well, using a paddle attachment.
• Pour the mixture into a greased 12-cup bundt pan. Smooth the top with a spatula, and cover with foil. Place in a larger pan filled with water that is almost boiling.
• Bake in the oven for 1 hour, or until the center is solid. Cool for 5 minutes, or until mold is cool to the touch. Run a knife around the edges. Place a flat serving plate on top, then flip over, inverting onto the plate. If the mold doesn't come out easily, give the plate a shake. You should feel or hear it give.
• Refrigerate for several hours or overnight. Slice as you would a torte, and serve as an appetizer. Garnish with the parsley and remaining dill, and serve with red horseradish.

SALMON TERRINE

Steps:

• Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
• Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
• Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE

Steps:

• Preheat oven to 325^F.
• Spray an 8+1/2x4+1/2x2+1/2 loaf pan with cooking spray.
• In a small saucepan over medium low heat, melt the butter.
• Add shallots and saute 2 minutes, until tender.
• Add the dry vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes.
• Place salmon and scallops in the bowl of a food processor and pulse until finely chopped.
• Add shallots mixture, breadcrumbs, egg, salt, pepper and hot pepper sauce.
• With the machine running, add the whipping cream gradually, and process until just pureed.
• Combine 1 cup salmon puree with the spinach in a medium bowl.
• Spread half of remaining puree in pan.
• Spread spinach/ salmon mixture over puree in pan.
• Spread remaining salmon puree over spinach/salmon puree.
• Cover with buttered wax paper.
• Place loaf in a roasting pan.
• Add enough hot water to come 1/2 inch up sides of loaf pan.
• Bake terrine until center registers 140^F, about 55 minutes.
• Place loaf pan on a rack and cool.
• Remove wax paper.
• Cover with plastic wrap and chill until cold-at least 4 hours or up to 1 day.
• Invert terrine onto a platter.
• Cut crosswise into 12 slices.
• Place each slice on an individual serving plate.
• Spoon Cucumber-Dill sauce alongside.
• Garnish with dill sprigs.
• Cucumber-Dill Sauce: In a medium bowl, combine cucumber and salt.
• Let stand 30 minutes.
• Drain in a colander and rinse well.
• Pat dry with paper towels.
• In a small bowl, combine the cucumber, sourcream, milk and dill.
• Season.
• Cover and refrigerate at least 2 hours.

FISH TERRINE

Steps:

• FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny.
• Add HALF the cream and season with salt, pepper and nutmeg.
• Process briefly and then transfer the mixture to a bowl.
• Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl.
• Beat the egg whites until they hold soft peaks.
• Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture.
• Wash and blanch the spinach leaves and drain well.
• Puree in a blender or food processor.
• Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside.
• Melt the butter in the frying pan and cook the shrimps until just colored and firm.
• Add the green onions and remove the pan from the heat.
• When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process.
• Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base.
• Cover with the spinach mixture and, lastly, the fish mixture.
• Cover with foil.
• Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F.
• oven for 1 hour or until set.
• Cool and then chill overnight.
• Unmold onto a plate.
• Serve sliced with herb mayonnaise.
• FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients.
• With the motor still running, add the oil slowly in a thin, steady stream.
• Add chopped herbs and spinach, taste for seasoning.
• Vogue Entertaining.