Butter (for greasing)
1 kg of smoked salmon, cut into 2 cm cubes
1 tablespoon of lemon juice
1 and 1/2 teaspoons of salt
3 cups of fresh peas (375 g)
700 g of fish fillet
2 medium onions (200 g), cut into pieces
3 tablespoons of lemon juice
1 and 1/2 cups of heavy cream (360 ml)
1 and 1/2 tablespoons of prepared mustard
6 egg whites
For the sauce
1 small onion (70 g) chopped
1/2 cup of dry white wine (120 ml)
1/2 cup of cold butter (100 g), cut into small pieces
4 teaspoons of chopped chives
Chives for garnish
Butter (for greasing)
1 kg of smoked salmon, cut into 2 cm cubes
1 tablespoon of lemon juice
1 and 1/2 teaspoons of salt
3 cups of fresh peas (375 g)
700 g of fish fillet
2 medium onions (200 g), cut into pieces
3 tablespoons of lemon juice
1 and 1/2 cups of heavy cream (360 ml)
1 and 1/2 tablespoons of prepared mustard
6 egg whites
For the sauce
1 small onion (70 g) chopped
1/2 cup of dry white wine (120 ml)
1/2 cup of cold butter (100 g), cut into small pieces
4 teaspoons of chopped chives
Chives for garnish
Line a 7 cm x 11 cm x 28 cm loaf pan with parchment paper and grease it with butter. Reserve
In a bowl, combine the salmon, season with lemon juice and half a teaspoon of salt, and reserve
In a medium saucepan, bring 4 cups of water (960 ml) to a boil
Add the peas and cook until tender (about 2 minutes)
Drain
Reserve 1/2 cup for garnish
Preheat oven to 180°C (medium)
Process the peas in a food processor until smooth
Reserve in a large bowl
Combine the fish, onion, and lemon juice in the processor and process until homogeneous
Add the cream, remaining salt, and mustard and mix well
Transfer to the bowl with the pea mixture, add the egg whites, and mix
Cover the bottom of the prepared loaf pan with 1/4 of the pea mixture
Top with 1/3 of the reserved salmon
Repeat the layers of pea mixture and salmon two more times, finishing with a layer of pea mixture
Cover with aluminum foil
Bake in the preheated oven until firm (about 45 minutes)
Remove from oven, remove foil, and without removing from pan, flip onto a plate
Let sit at room temperature for 4 hours to allow excess liquid to drain
Prepare the sauce: In a small saucepan, combine the onion and wine and bring to a boil
Reduce heat to low and simmer until the sauce has reduced to 1/4 cup (60 ml) about 2 minutes
Add butter slowly, beating with an electric mixer until smooth and creamy
Remove from heat, add chives, and mix
Transfer to a serving bowl
Slice and serve with the sauce
424 calories per slice
Note: If desired, prepare the terrine the night before
Allow excess liquid to drain, remove from pan onto a plate, cover with plastic wrap and refrigerate
Serve at room temperature
Prepare the sauce and garnish just before serving.
