The curry sauce is the ideal partner of this sole and salmon fish terrine. I particularly like the freshness of this appetizer, before a heavy meal. It is even better with the crunch of a fresh baguette.
Debone and cut the fresh sole into bite-sized pieces. Season with salt and pepper. Blend the fish in a food processor until it is very smooth. Gradually add the egg whites and whipping cream. After the whipping cream is combined, mix. Transfer the mixture to a bowl. Add the chopped chives and the smoked salmon cut in tiny cubes. Add the fresh pink and chopped fresh dill. Mix the ingredients with a spatula.
Mold the mixture in a buttered dish. Wrap the terrine with plastic cling wrap, and cook for approximately 45 minutes in a Bain Marie at 350°F. Insert a toothpick to check if the salmon cooked. It should be dry. Remove from the oven and refrigerate.
Remove the terrine from the mold and cut it into thin slices. Serve with the Indian sauce and warm toasted baguette.
This recipe connects to Knife Skills & Basic Cuts — learn the technique step by step in the video lessons.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. If you'd like to go deeper, Knife Skills & Basic Cuts covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
