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1 onion -- quartered
1 small carrot
1 tablespoon vegetable oil
3 tablespoons fresh parsley
2 tablespoons fresh dill
1 pound white fish fillets
1/2 pound salmon fillet
1 1/2 teaspoons salt
1/2 teaspoon freshly-ground black pepper
3/4 cup cold water
Heat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with aluminum foil; spray foil with nonstick cooking spray. In a food processor, process onion and carrot until finely chopped.
Heat oil in a medium skillet over medium heat. Cook onion and carrot until softened, about 5 minutes.
Place parsley and dill in processor; process until chopped. Add white fish, salmon, eggs, salt, and pepper; process in pulses until fairly smooth. Add vegetables; pulse to combine. Gradually add water and process until incorporated.
Transfer mixture to loaf pan; smooth top. Cover with aluminum foil. Place a roasting pan in oven. Half fill with hot water. Place loaf pan in roasting pan (water should come at least halfway up sides of pan). Bake 1 hour until terrine is set. Remove from oven. Cool slightly before refrigerating. When chilled, unmold and cut into slices.
This recipe yields 8 servings.