Terrine with two fishes

Terrine with two fishes

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Cod and salmon get married in this fresh recipe.


  • For 6 persons :
  • 400 g cod.
  • 300 g of salmon steak
  • 1 onion
  • 1 clove of garlic
  • 3 eggs
  • 80 ml of fresh cream
  • 2 rusks
  • 1 small bunch of flat parsley and 1 dill
  • 1 small jar of green asparagus
  • Butter
  • pepper
  • salt.


Preheat the oven to 180 ° C (item 6). In the bowl of the mixer, pour the cod, onion, clove of garlic, eggs, cream and rusks. Mix to obtain a homogeneous paste. Add chopped parsley and dill, salt, pepper and mix. Cut the salmon steak into slices one centimeter thick. Drain the asparagus. Butter a cake tin or terrine. Pour in half of the fish mousse. Spread asparagus, then a layer of salmon slices. Cover with the remaining mousse and bake in a bain-marie for 45 minutes. Serve warm or cold. Tip +: You can accompany this terrine with a yogurt and herbs sauce (chives and dill), relaxed with lemon juice, or a sauce made with fresh tomato and basil.