Name: Salmon-trout-and-fish terrine with tomato coulis
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 300.00 g salmon trout fillets; 100.00 g fish fillets white flesh; 125.00 g shrimps raw; 1.00 eggs large, whites only; 250.00 ml cream; 5.00 ml lemon zest only; 10.00 ml lemon juice; 2.00 ml paprika; 400.00 g fish fillets white flesh; 125.00 g shrimps raw; 1.00 eggs large, whites only; 250.00 ml cream; 10.00 ml brandy; 30.00 ml fresh dill chopped; 0.00 asparagus or green beans; 6.00 tomatoes ripe; 125.00 ml fresh chillies 573; 0.00 lemon juice; 30.00 ml tomato paste; 1.00 garlic cloves

Recipe Disclaimer

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Ingredients (20)

Salmon trout mousse

300.00 g	salmon trout — fillets
100.00 g	fish fillets — white flesh
125.00 g	shrimps — raw
1.00	eggs — large, whites only
250.00 ml	cream
5.00 ml	lemon — zest only
10.00 ml	lemon juice
2.00 ml	paprika

Fish mousse

400.00 g	fish fillets — white flesh
125.00 g	shrimps — raw
1.00	eggs — large, whites only
250.00 ml	cream
10.00 ml	brandy
30.00 ml	fresh dill — chopped
0.00	asparagus — or green beans

Tomato coulis

6.00	tomatoes — ripe
125.00 ml	fresh chillies — 573
0.00	lemon juice
30.00 ml	tomato paste
1.00	garlic — cloves

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Method:

Line base and sides of 10 x 20cm loaf tin with plastic wrap.

Salmon mousse

Process fish, shrimps and egg white in a food processor until smooth.

Add cream, lemon rind, juice and paprika, processing until combined.
Refrigerate for 15 minutes until just firm.

White-fish mousse

Process white fish, shrimps and egg white in a food processor until smooth.

Add cream, brandy and dill and process until combined. Refrigerate for 15 minutes until firm.

Tomato coulis

Put tomato pulp into a food processor and add oil, lemon juice, tomato paste and garlic. Process until smooth, strain and refrigerate until required.

To assemble terrine Spread salmon mousse into prepared pan to create triangular shape (half filling pan at a 45-degree angle). Lay asparagus along the angled side of the mousse, in rows the length of the pan. Cover with white fish mousse.

Cover with a double layer of foil. Pour water into a baking tin to come halfway up sides of terrine tin. Bake in preheated oven for about one-and-a-half hours or until firm to the touch. Cool and then refrigerate over night.

This can be made two days in advance.
Serve terrine sliced with tomato coulis.