Warm Fish Terrine

Appetizer

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Ingredients for 100 portions
  • For the salmon layer
  • 940 g QimiQ Classic, unchilled
  • 2.5 kg Salmon fillet, coarsely chopped
  • 1.25 litre(s) Whipping cream 36 % fat
  • 440 ml Lobster stock
  • Sea salt
  • Pepper
  • Lemon juice
  • Pernod [Aniseed liqueur]
  • For the trout layer
  • 940 g QimiQ Classic, unchilled
  • 2.5 kg Smoked trout fillet , coarsely chopped
  • 1.25 litre(s) Whipping cream 36 % fat
  • 440 ml Fish stock
  • Dill
  • Sea salt
  • Pepper
  • Lemon juice
  • Pernod [Aniseed liqueur]
  • Crab meat, diced
Method
1.
For the salmon filling: whisk the unchilled QimiQ Classic smooth. Place the salmon, cream and QimiQ in a food processor and mix to a smooth paste. Slowly add the lobster stock and season to taste. Pour this mixture into a terrine mould lined with cling film.
2.
Repeat this procedure for the trout layer and fold in the diced crab meat. Spread the trout mixture onto the salmon mixture and poach in the pre-heated oven at 75 °C for approx. 45 minutes.