Salmon and Sea Bass Terrine ►
This simple-to-make terrine combines salmon and sea bass. It is simplicity itself: the fish is sprinkled with a mixture of sugar and salt, lemon juice and wine, and marinated in the refrigerator. The dressing is spiked with ginger.
- Sugar - 2 tablespoons
- Salt - 2 tablespoons
- Salmon Fillet - 1-1/2 pounds, thinly sliced
- Sea Bass Fillet - 1-1/2 pounds, thinly sliced
- Lemon Juice - 1 lemon
- Dry White Wine - 1/4 cup
- Ginger - 1 inch, peeled and minced
- Salad Oil - 2-1/4 cups
- Lemon Juice - 3/4 cup
- Chervil - 1 sprig, stemmed and chopped
- Parsley - 2 sprigs, stemmed and chopped
- Chives - 4, minced
To make the terrine: Mix the sugar and salt together. Line a 3-pound terrine with waxed paper. Alternate layers of salmon and bass, sprinkling each layer with the sugar and salt mixture, lemon juice, and wine, until the mold is full. Cover the top with waxed paper. Tip the mold and drain any excess liquid. Weight the top with a large juice or vegetable can and marinate in the refrigerator for 3 days.
To prepare the dressing: Put the ginger in the salad oil and lemon juice in a non-aluminum container, cover with plastic wrap, and marinate 3 days in the refrigerator. Just before serving, put the ginger and marinade in a blender and blend for 3 seconds. Add the herbs and pulse the blender just once; don’t blend too much or the dressing will turn white. Set aside.
To serve: Drain, then unmold the terrine and slice into individual servings (an electric knife works well since the terrine is very delicate). Place terrine slices on chilled plates. Drizzle with dressing.