The more the years go by, the less I am drawn to meat. And then, I must say that with a little one who loves fish, I cook it more often. It's hard to believe that for years I ate terrible store-bought paté, but that was before ;) because this fish terrine recipe is delicious and incredibly easy to make.
Preparation of white fish. Place all the ingredients in the bowl of the food processor and blend, but not completely, in order to retain some texture.
Place a sheet of parchment paper in a loaf pan. Pour half of the mixture into the pan.
Salmon preparation. Finely chop the dill and generously cover the fish with herbs.
Prepare the salmon terrine using the same method as the white fish one.
Generously cover with dill, then pour the remaining mixture over the white fish. Preheat the oven to 180°C. Cover the terrine with aluminum foil. Bake in a water bath for 50 minutes.
To finish, let cool on the work surface and then place in the refrigerator overnight.
0 servings
6
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