Categories
STARTERS/SIDES

Terrine of fish and cucumber with watercress mayonnaise

To give time for the flavors to develop, this dish needs to be made at least 24 hours ahead, therefore it is ideal for entertaining. This is perfect as a starter to a dinner as well as for a lunch — even as a main course for dinner on a hot summers evening.

terrine-of-fish-and-cucumber-e1513152159747.jpg

The terrine:
500 g/18 oz firm white fish fillets, half in fillets and the rest cut into small pieces
whites of 2 eggs, lightly beaten (reserve the yolks for the mayonnaise)
1 egg
salt and freshly ground white pepper
a pinch of cayenne pepper
2 cups/500 ml crème fraîche (make your own)
250 g/9 oz smoked salmon, thinly sliced
3 tablespoons/45 ml dill, chopped
freshly ground black pepper

The vegetable mixture:
30 g/1 oz butter
1 large onion, finely chopped
English cucumber, thinly sliced

The watercress mayonnaise:
basic mayonnaise recipe using 2 egg yolks
½ cup/125 ml watercress leaves, chopped, tightly packed
1 teaspoon/5 ml dill, finely chopped
½ onion, finely chopped
1 teaspoon/5 ml lemon juice

The garnish:
a selection of herbs
carrots, pickled cucumber, etc, cut into decorative patterns
50 g/1.7 oz red lumpfish roe

The fish mixture:

  • In a processor, mince the cubed white fish, add the egg whites, whole egg, salt and cayenne pepper and blend well.
  • Cover with plastic film, and refrigerate for 30 minutes.
  • Process the fish mixture again, slowly adding half the crème fraîche, scraping down the sides of the bowl, then slowly add the remaining crème fraîche.
  • Place in the refrigerator on a bowl of ice for at least half and hour.
  • Season the whole white fish fillets with salt.
  • Season the smoked salmon with black pepper and dill.

The vegetable mixture:

  • In the meantime, in a saucepan melt the butter, add the onion and cook over low heat for a few minutes.
  • Add the cucumber, stirring until the moisture has evaporated.
  • Spoon into a dish, allow to cool, then refrigerate.

The mayonnaise:

  • Process the watercress, dill and onion and stir into the mayonnaise.
  • Taste and adjust the seasoning, then stir in the lemon juice.
This mayonnrecipe contains raw eggs and is not suitable for pregnant women, the elderly or very young children.

The terrine layering:

  • Preheat the oven to 160°C/320°F.
  • Paint the inside of a terrine dish with a little olive oil, and on the bottom place the herbs, the small vegetable pieces and the lump fish roe decoratively (use your imagination), and press down into the oil to secure it.
  • Now, carefully place half the white fish fillets over the decorations, covering the whole bottom part of the terrine dish — the “good” side of the fish facing downwards.
  • Spoon half of the fish mixture over the fish fillets and evenly spread it around.
  • Then cover the fish mixture with half the salmon.
  • Spread the rest of the fish mixture over the salmon, and add the rest of the white fish fillets.
  • Cover with the rest of the fish mixture, the rest of the salmon, and finally the vegetable mixture.
  • Lightly knock the terrine on the worktop to force out any air and cover with buttered foil. Secure the lid on top of the terrine.
  • Fill a large baking dish with warm water and place the terrine dish in it. Bake at 160°C/320°F for 1½ hours, then remove from the oven.
  • Remove the lid, then place a piece of board cut big enough the cover the terrine directly.
  • Place a weight on top and let the terrine cool to room temperature. Refrigerate for 24 – 48 hours.

To serve:
When ready to serve, turn the terrine out onto a plate and drain carefully before turning it out onto a cutting board. Cut the terrine into slices with a serrated knife and serve with the watercress mayonnaise and some extra lumpfish roe scattered over.

By STELLA

I have had no formal chef’s training. Classical piano was my parents’ choice, and that took care of the first 20 years of my life. Journalism and radio followed (my own choices, this time), and these opened many doors for me into different countries, people, cultures — and, of course, foods. In a six week series on radio I used it as a platform for my love of food and shared lots of interesting recipes and food news with listeners.
My earliest memories of food come from the family kitchen at home; I can still remember the wonderful smells of the dishes my mother prepared. I became aware of the flavors of her creations at an early age. Some I enjoyed and preferred, while others depressed me with their lack of interesting flavors. My mother was a good cook, but not a gourmet, and sadly this often showed. What I did appreciate was that she always involved me in the preparation, sharing her knowledge of nutrition, flavor, color, and the harmonies of each plate she dished up. She was also a genius with leftovers and quick meals when unexpected guests arrived. This is one of the things that stands out in my mind, and it inspired me to create wonderful dishes from leftover foods myself.

I carried on with the tradition of carefully planning meals to combine nutrition, color and flavor, while at the same time offering variety and elegant presentation. In the process, I developed a passion for seeking out the best available products, adhering to each season’s offerings, and treating it with the respect it deserves, which eventually became part of my daily culinary life and travels. I did these things not because I wanted to become a chef, but to satisfy myself, family and friends with creations of gorgeous food and exciting flavors. All of which, I hope, is reflected in this blog.