Salmon and Whiting Terrine
Before serving this elegant terrine, remove it from the refrigerator and let it sit for 20 minutes—this will take the chill off and heighten the taste.
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Cooking tools:
- Food processor
- Loaf pan
- Roasting pan
- Instant-read thermometer
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Parchment paper
- Aluminum foil
- Plate
- Weight
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 Tbsp. butter, softened
- 1 1⁄2 lb. skinless boneless whiting filets, coarsely ground in a food processor
- 1 1⁄2 cups crème fraîche
- 3 egg whites plus 1 egg yolk, at room temperature
- Salt and freshly ground white pepper
- 2-3 (1/2"-thick) skinless boneless salmon filets (1 1⁄4 lbs. in all)
- 1 Tbsp. dijon mustard
- 6 Tbsp. extra-virgin olive oil
- 2 tsp. fresh lemon juice
- 1⁄2 Tbsp. finely chopped chives
- 1⁄2 Tbsp. finely chopped flat-leaf parsley
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