Fish terrine with lemon sauce

Illustration © S’Cuiz’In

Preparation : 40 minutes
Cooking : 50 minutes

Ingredients for 4 people

• 500 g of cod
• 200 g of salmon trout
• 4 eggs
• 100 g of fresh cheese (or fresh goat’s cheese or mascarpone)
• 80g heavy cream
• 1 small bunch of dill
• 1 organic lemon zest
• 2 tbsp. to s. blond psyllium
• 1 tbsp. to s. olive oil
• Salt and pepper

Preparation

Cut the salmon trout into strips.

In the bowl of a blender, place the cod in pieces with the cream cheese and cream and mix everything. Add whole eggs, salt, pepper, dill and lemon zest. Mix carefully and incorporate the blond psyllium before mixing one last time.

Pour 1/3 of the preparation into the Vitaliseur mold previously oiled with the spoon of olive oil, then add half of the salmon trout strips. Repeat the operation with the rest of the fish preparation then the salmon trout. Finish with a layer of cod preparation.

Place the mold on the sieve for 50 minutes of cooking.

Meanwhile, prepare the lemon sauce. Take the zest from the lemon after washing it, then squeeze it. Add all ingredients to a bowl and mix.

When the terrine is cooked, refrigerate it for 12 hours and enjoy with the lemon sauce.

The sauce will keep for 2 days in the refrigerator.

Oxalate content per serving : 3.47 mg

Other recipes with fish:

• Cod mussels and aioli

• Salmon on cedar plank

• Fisherman’s soup

• Fish soup with Thai flavors