Sole and Salmon Fish Terrine & Indian Sauce
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.
Servings: 8
Ingredients
FOR THE SOLE & SALMON MOUSSE
- 0.75 pound sole fillets, skinless and boneless
- Salt and pepper, to taste
- 1 egg white
- 1.5 cups whipping cream
- 0.5 bunch of chives
- 1 tablespoon fresh pink peppercorn
- 0.25 pound smoked salmon
- 1 tablespoon chopped fresh dill
- 1 tablespoon dry vermouth
FOR THE INDIAN SAUCE SAUCE
- 1 large egg
- 1 teaspoon cumin powder
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 0.5 cup olive oil
- 0.5 cup sunflower oil
- Juice of 1 lemon
- 2 tablespoons curry powder
- 1 teaspoon fennel powder
TO GARNISH
- Toast, optional
- 6 large smoked salmon slices
Instructions
MAKE THE FISH TERRINE:
- 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 peppercorns and chopped fresh dill. Mix the ingredients with a spatula.
- Mold the mixture in a buttered terrine 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.
MAKE THE INDIAN SAUCE
- Sauce: In a food processor, combine the egg, vinegar, and Dijon. Process until it becomes smooth and creamy. Without stopping the machine, slowly add the combined oil using the funnel located on top of the lid. When the mayonnaise mixture becomes mold stop the machine. Season with salt, white pepper, and lemon juice. Blend for a few more seconds. Add the curry powder, cumin, and fennel powder. Blend until the Mayonnaise is smooth and creamy once more.
SERVE THE FISH TERRINE
- Remove the terrine from the mold and cut it into thin slices. Serve with the Indian sauce and warm toasted baguette.
