Jun 5, 2009

Fish Terrine with Kaviar

Enjoy the combination of smoked Salmon, Pike pearch (Zander) and Caviar with a Pesto of flat Parsley and lemon.

  • 500 g fresh pike pearch
  • cream
  • 1 TS Dill chopped
  • Salt and white pepper to taste
  • 6 pieces of thin sliced smoked salmon rolled up tightly
  • 4 TS of Beluga Caviar
  • 2 handful of flat parsley
  • zest of 1/2 lemon & 1 TS juice
  • Oliveoil

  1. Cut the fish in small cubes and blend in a blender
  2. Add just enough cream so the fish has the consistency of mashed potatoes
  3. Strain the fish paste through a fine strainer, season with salt, white pepper and dill
  4. Place in fridge for 1 hour
  5. For the Pesto wash the parsley and blend with Oliveoil
  6. While blending add the lemon juice and zest (peel)
  7. Add as much Oliveoil until desired consistency is reached, season with salt
  8. Roll out a piece of square plastic wrap
  9. Place some of the fish paste on the bottom part of the plastic wrap and form a square of 15 cm x 9 cm (= 6 x 3.5 inches)
  10. Place some of the caviar in the middle of the paste and roll the plastic wrap to a sausage, twist the ends of the wrap
  11. Wrap the sausage in some tin foil and tightly twist the end of the foil to form a even cylinder
  12. Do the same with the smoked salmon
  13. Poach (don't boil !) the two fish sausages in water for 40 min
  14. Let cool and put in fridge for 3 hours
  15. Gently peel of the foil and the plastic wrap and cut in thin slices, serve with the pesto

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