Ingredients
300g skinless white fish fillets
100g crab meat cooked and finely chopped
50g prawn cooked and finely chopped
250g thinly sliced smoked salmon
2 egg whites
salt and white pepper to taste
1 cup whipping cream
2 cups small spinach leaves
pinch of grated nutmeg
2 tbsp Pastis or Pernod ( French drinks )
Method
Preheat the oven 180°C gas4
1) put the fish fillets, crab meat and shrimp into the freezer for 10 minutes
2) grease a 5 cup terrine or loaf tin and line the base with non-stick baking paper, then line the base and sides of the dish with the smoke salmon slices, letting them overhang the edge ( to cover the terrine )
3) process the fish crab, prawn and Patis until very smooth, add the egg whites, one at the time, then add salt, pepper and nutmeg, with the machine running add the cream and stop soon as it is blended
4) put the mixture into a bowl then put the spinach into the food processor and purée, add one-third of the fish to the spinach and process
5) put half of the plain fish mixture in the tin and level, spoon the green fish mixture over the top and level, then cover with the rest of the plain fish mixture and smooth the top, fold the overhanging pieces of salmon over the top, cover the terrine with a double layer of foil, press gently
6) put the terrine in a roasting dish filled with very hot water,( boiling point), bake for 1 hour
Allow to chill overnight, serve with mayonnaise Mayonnaise Sauce and Derivatives
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