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easy &quick

Warm Fish Terrine

QimiQ Benefits

  • Saves time and resources
  • Stable consistency
  • Enhances the natural taste of added ingredients

Minutes

15

Difficulty

easy

Warm Fish Terrine
Warm Fish Terrine

Ingredients

For 8 portions

  • For the salmon layer

  • 75g

    QimiQ Classic, room temperature

  • 200g

    Salmon fillet, coarsely chopped

  • 100ml

    Whipping cream 36% fat

  • 35ml

    Lobster stock

  • Sea salt

  • Pepper

  • Lemon juice

  • Pernod [Aniseed liqueur]

  • For the trout layer

  • 75g

    QimiQ Classic, room temperature

  • 200g

    Smoked trout fillet , coarsely chopped

  • 100ml

    Whipping cream 36% fat

  • 35ml

    Fish stock

  • Dill

  • Sea salt

  • Pepper

  • Lemon juice

  • Pernod [Aniseed liqueur]

  • Crab meat, diced

Preparation

  1. For the salmon filling: whisk the unchilled QimiQ Classic smooth. Place the salmon, cream and QimiQ Classic 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 mold 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 170 °F for approx. 45 minutes.
Some doughy looking food

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