Terrine of America's Three Smoked Fish
Submitted by cate
Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.
YIELD
12 servingsPREP
70 minCOOK
60 minREADY
150 minThis is the kind of dish that hushes a dinner table the moment it arrives.
Layers of silky whitefish mousse alternate with ribbons of cold-smoked salmon and sturgeon, all baked in a water bath until set, then unmolded onto a platter like a savory jewel box.
The champagne-spiked sour cream dressing pools around each slice, and the garnish of golden and sturgeon caviar with sieved hard-cooked egg turns every plate into a work of art.
Yes, this takes time and attention. But the result is a masterclass centerpiece worthy of New Year’s Eve, an anniversary celebration, or any gathering where you want jaws to drop.
Chef Tips
- Keep the mousse ice-cold at every stage. Warm mousse loses its structure and won’t hold the layers together cleanly.
- Chill the smoked salmon and sturgeon thoroughly before slicing. Cold fish cuts into neat rectangles; room-temperature fish tears.
- Dip your slicing knife in cold water between each cut for pristine, clean slices when serving.
- The terrine can be made a full day ahead and refrigerated, making it ideal for entertaining without last-minute stress.
- Use the best smoked fish you can find. The quality of the salmon, sturgeon, and whitefish is the entire foundation of this dish.
Ingredients
Directions
For Mousse: Process fish fillets, smoked white fish, and egg yolks to smooth purée in processor, working in batches as necessary and scraping down sides occasionally.
Add egg whites one by one, blending well.
Gradually add cream, scraping sides of bowl as needed.
Transfer mousse to bowl and place bowl in a larger bowl of ice.
Stir in ½ cup parsley, hot pepper sauce, salt and a pinch of pepper.
Adjust seasonings to taste and chill well.
Lightly butter a 12 x 3 x 4-inch ceramic terrine (a standard 9 x 3-inch loaf pan can also be used).
Preheat oven to 350℉ (180℃).
Place well chilled smoked salmon on work surface and split it down center, removing any small bones.
Cut each half into rectangles about 2 inches wide and the length of the mold, squaring off edges neatly.
Cut two rectangles of smoked sturgeon to the same size.
Use a rubber spatula to spread ¼ inch layer of mousse evenly over the bottom and sides of the mold.
Lay one rectangle of smoked salmon down the center.
Spread a ½ inch thick layer of mousse over the salmon, smoothing neatly.
Top with a layer of smoked sturgeon, then ½ inch layer of mousse; repeat until mold is filled, ending with smooth layer of mousse.
Tap filled pan gently on work surface to eliminate air bubbles.
Top with buttered aluminum foil, buttered side down.
Wrap a second layer of foil over top and place mold in a roasting pan.
Place the pan on the center rack of your oven and pour hot water into roasting pan to come about halfway up outside of terrine.
Bake 45 to 60 minutes, or until a skewer inserted in center comes out clean (a 9 x 3 inch mold may take as long as 1 hour and 10 minutes.)
Remove the mold from the water bath and cool on rack.
For Dressing: Place egg yolks and water in bowl of mixer and beat until creamy.
Add oil very slowly.
When about half of the oil has been incorporated, begin alternating oil and vinegar, adding them in a thin stream.
Whisk in sour cream briefly, then Champagne.
Add salt and pepper and chill dressing, thinning, if necessary, with a little milk.
To garnish; separate the hard cooked egg yolks from egg whites and chop each coarsely.
Use a napkin to press whites and yolks separately through a sieve.
To serve, run a knife around the edges of the terrine, then unmold by inverting it onto a serving platter.
Holding a kitchen towel dipped in hot water over the mold for a few seconds, lift off the mold.
Slice the terrine with a knife dipped in cold water.
Cover the bottom of each chilled serving plate with dressing.
Center a slice of terrine on each plate.
Surround the terrine with a ring of chopped egg yolk and egg white, onion and parsley.
Place 6 small spoonfuls of caviar, 2 of each kind of roe, over the garnishes around the plate.
Serve immediately.
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