Fish Terrine

READY IN: 1hr 20mins
YIELD: 1 terrine




  • FOR THE TERRINE: Place the fish in the bowl of a blender or food processor and process until smooth and shiny.
  • Add HALF the cream and season with salt, pepper and nutmeg.
  • Process briefly and then transfer the mixture to a bowl.
  • Repeat the process with the scallops and the remaining cream and transfer the mixture to a second bowl.
  • Beat the egg whites until they hold soft peaks.
  • Fold HALF the egg whites into the fish mixture and HALF into the scallop mixture.
  • Wash and blanch the spinach leaves and drain well.
  • Puree in a blender or food processor.
  • Add 2 Tablespoons of the scallop mixture and 2 Tablespoons of the fish mixture and set aside.
  • Melt the butter in the frying pan and cook the shrimps until just colored and firm.
  • Add the green onions and remove the pan from the heat.
  • When the mixture is cool, add it and the parsley to the spinach mixture in the blender or food processor and process.
  • Oil a 9 x 5 inch loaf pan and spread the scallop mixture on the base.
  • Cover with the spinach mixture and, lastly, the fish mixture.
  • Cover with foil.
  • Put the terrine in a baking dish partly filled with hot water and cook in a preheated 350 F.
  • oven for 1 hour or until set.
  • Cool and then chill overnight.
  • Unmold onto a plate.
  • Serve sliced with herb mayonnaise.
  • FOR THE HERB MAYONNAISE: Place the egg yolks, 1 teaspoon salt, pepper, mustard and lemon juice in a blender or food processor and process to mix ingredients.
  • With the motor still running, add the oil slowly in a thin, steady stream.
  • Add chopped herbs and spinach, taste for seasoning.
  • Vogue Entertaining.