Ingredients
500 g
firm white fish
2
eggs
7 ml
salt
5 ml
white pepper
1 ml
grated nutmeg
60 ml
fresh lemon juice
100 g
fresh breadcrumbs
500 ml
cream
125 g
smoked salmon trout
60 g
rocket Sauce
250 ml
sour cream
125 ml
fresh cream
15 ml
chopped rocket
5 ml
lemon juice
salt and pepper
Method:
Butter a loaf tin generously.
Blend fish in a food processor until smooth. Add eggs, salt, pepper, nutmeg, lemon juice, breadcrumbs and 400 ml cream while motor is running. Mix until thoroughly blended. Peaks should just hold their shape û add more cream if too dry. Check seasoning.
Process about 100 ml of the mixture with the smoked salmon until smooth, adding more cream if the mixture is too stiff and dry.
Process another 100 ml of the mixture with the rocket until well blended.
Divide the remaining mousse mixture into 3 equal portions. Arrange the terrine in layers: first a layer of the mousse mixture (white), then the rocket mixture (green), then another layer of mousse (white), then the layer of salmon mixture (pink) and finally, another layer of white. Use a wet spoon to smooth layers evenly.
Butter a piece of heavyweight foil and place it, buttered-side down, on top of the terrine. Place in an ovenproof pan containing enough boiling water to come halfway up the sides of the loaf tin. Bake in a preheated oven at 180 ºC for 1 1/2 to 2 hours. (When it is almost ready, the mousse will start to rise.)
Remove terrine from the oven, pour off juices, allow to cool for a few minutes, then turn out on to a serving dish.
Combine the sauce ingredients in a bowl and mix well. Serve cold with the hot or cold terrine. Serves 12 as a starter.
