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.
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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