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Title: Fish Terrine with Salmon ( Sept, 1996)
Categories: Appetizer Fish Salmon
Yield: 8 Servings

1 1/4lbSole filets; 1/2 kilo
3/4lbFresh salmon fillets; 300
  Gramas
4 Eggs
1 Shallot; chopped
6tbFresh cream
2tbTomato paste
  Salt and pepper; to
  Taste
1tbButter

1. Cook shallot in 1 T. butter just until soft. 2. Process sole and shallot with salt and pepper. 3.Add eggs and continue processing until smooth. 4. Add cream. Process 5 seconds. 5. Spoon half of this mixture into an oiled cake pan. ( usei a minha de Pyrex) 6. Proceed the same way with the salmon, adding tomato paste. 7. Spoon salmon over sole in pan. 8. Spoon rest of sole on top of the salmon. 9. Cover with foil and bake in bain marie at 350 for 40 minutes. Serve with tartar sauce at room temperature or hollandaise warm.

Based on a recipe from Barbara Kafka's " Party Foods "

Recipe by: Miriam P. Posvolsky

From: Leon & Miriam Posvolsky
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