Recipe

  • 1Cut 2 slices of pickled lemon, keep them for decoration.
  • 2Cut the rest of the pickled lemon to cubes (remove the pips).
  • 3Mix thick cream, beaten eggs and flour with the fish chopped in large pieces,.
  • 4Add the chiseled chives and lemon cubes and mix.
  • 5Slightly season with salt and pepper.
  • 6Film the inner surface of a loaf pan with cling wrap (specialized for cooking) for easy turn out later, and pour the prepared fish mixture inside.
  • 7Cover the loaf pan with cling wrap.
  • 8Put it into the cooking tray.
  • 9Fill the water tank to the maximum volume and cook the terrine for 25 minutes when using a big loaf pan, or just 20 minutes when using 2 small loaf pans.
  • 10Let it cool, then turn out delicately to a plate.
  • 11Wrap the terrine and put it in the refrigerator for 1 hour.
  • 12Decorate with the pickled lemon slices and strand of chives, and then serve.

Fish terrine with pickled lemon and chive

More than 1 hour
Starter

Recipe

  • 1Cut 2 slices of pickled lemon, keep them for decoration.
  • 2Cut the rest of the pickled lemon to cubes (remove the pips).
  • 3Mix thick cream, beaten eggs and flour with the fish chopped in large pieces,.
  • 4Add the chiseled chives and lemon cubes and mix.
  • 5Slightly season with salt and pepper.
  • 6Film the inner surface of a loaf pan with cling wrap (specialized for cooking) for easy turn out later, and pour the prepared fish mixture inside.
  • 7Cover the loaf pan with cling wrap.
  • 8Put it into the cooking tray.
  • 9Fill the water tank to the maximum volume and cook the terrine for 25 minutes when using a big loaf pan, or just 20 minutes when using 2 small loaf pans.
  • 10Let it cool, then turn out delicately to a plate.
  • 11Wrap the terrine and put it in the refrigerator for 1 hour.
  • 12Decorate with the pickled lemon slices and strand of chives, and then serve.

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