Smoked Salmon and Pea Terrine

Grease a 7 cm x 11 cm x 28 cm English muffin tin with butter and set aside

In a bowl, combine the salmon, lemon juice, and half a teaspoon of salt

Set aside

In a medium saucepan, bring 4 cups of water to a boil

Add the peas and cook until tender (about 2 minutes)

Drain and reserve 1/2 cup for garnish

Preheat the oven to 180°C (medium heat)

In a food processor, puree the peas until smooth

Reserve in a large bowl

Add the cod, onion, and lemon juice to the food processor and process until smooth

Add the cream, remaining salt, and mustard, and mix well

Transfer the mixture to the bowl with the pea puree and add the egg whites

Mix well

Cover the bottom of the prepared tin with 1/4 of the pea mixture

Top with 1/3 of the salmon reserved earlier

Repeat the layers two more times, finishing with a layer of pea mixture

Cover with aluminum foil

Bake in a preheated oven at 180°C (medium heat) until firm (about 45 minutes)

Remove from oven, remove foil, and without removing from tin, flip onto a serving plate

Let it rest for about 4 hours to allow excess liquid to drain

For the sauce, combine the onion and wine in a small saucepan

Bring to a boil and simmer until reduced by half (about 2 minutes)

Reduce heat to low and add butter, whisking with a hand mixer until smooth

Remove from heat, add chives, and mix well

Transfer to a serving jug

Slice the terrine into portions and serve with the sauce

Calorie count: 424 per serving

Note: If desired, prepare the terrine in advance, allowing it to rest at room temperature or refrigerate overnight.