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🍽️ Fish Terrine Without Gelatin

309 kcal · 30 min · 4 servings

Fish Terrine Without Gelatin Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Purée the pollack fillets using a hand blender or food processor until you have a smooth cream.
  2. 2. Process the salmon and trout fillets in the same way as the pollack.
  3. 3. Whip the crème fraîche with an electric hand mixer until stiff, similar to whipped cream.
  4. 4. Divide the whipped crème fraîche into two halves.
  5. 5. Fold one half of the crème fraîche into the pollack cream.
  6. 6. Fold the other half of the crème fraîche into the salmon and trout cream.
  7. 7. Line a loaf pan with cling film.
  8. 8. Fill half of the pollack cream into the pan and smooth it out.
  9. 9. Add the salmon and trout cream as the next layer on top.
  10. 10. Spread the remaining pollack cream on top and smooth it out.
  11. 11. Let the terrine set in the refrigerator.
  12. 12. Finely chop the prawns.
  13. 13. Mix the chopped prawns with dill and lemon juice.
  14. 14. Turn the fish terrine out of the pan onto a plate.
  15. 15. Garnish the terrine with the prawn and dill mixture.

Nutrition per serving