Homemade fish terrine

Ingredients

• 150 gpollock
• 150 gtuna in water
• 150 gsalmon
• 150 gpollack
• 150 gcod
• 2cooked carrots, diced
• to tastespinach or wilted lettuce
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Poach the fish

   Cook the fish in court-bouillon for about 10 minutes.

2. 2

   Flake the fish

   Drain the fish, leave it until cool enough to handle, then flake the flesh.

3. 3

   Mix the vegetables

   Add the cooked vegetables, season with salt and pepper, and mix well.

4. 4

   Fill the terrine

   Press the mixture into a terrine dish.

5. 5

   Bake the mixture

   Bake for 25 minutes at 210°C.

6. 6

   Chill before serving

   Leave the terrine to cool, then refrigerate it for a few hours before serving.

What is a fish terrine?

A fish terrine is a mixture of cooked fish and other ingredients packed into a mould, then served in slices. Terrines are part of French cooking, and this seafood version suits a Breton-inspired menu.

Here, several mild and richer fish are combined with carrots and greens. Baking the pressed mixture helps it hold together, while chilling makes it easier to slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

The fish supplies most of the protein, while salmon contributes more of the fat; the carrots provide some of the carbohydrate. Serve a slice with salad or other vegetables for a balanced plate.

The fish blend

White fish: Pollock, pollack and cod bring a mild flavour and flaky texture to the mixture.

Richer fish: Salmon and tuna add contrast. Drain the tuna well so excess liquid does not make the terrine watery.

Cooking and flaking

Poaching: Cook the fish in court-bouillon for about 10 minutes, as directed. Drain it thoroughly before flaking so the mixture is not overly wet.

Flaking: Let the fish cool enough to handle, then break it into pieces. Keeping some texture gives the finished terrine a more varied bite.

Vegetables and seasoning

Carrots: Use cooked carrots cut into small dice so they distribute evenly through the fish.

Greens: Add spinach or wilted lettuce, according to the recipe. Season with salt and pepper, then mix until the vegetables are spread through the flakes.

Pressing and baking

Packing: Press the mixture into the terrine dish so it holds its shape after baking. Avoid crushing the fish into a paste.

Doneness: Bake for 25 minutes at 210°C. The method gives no further doneness test, so follow the stated time and temperature.

Chilling and serving

Cooling: Let the terrine cool before refrigerating it for a few hours. This resting time helps it firm up for serving.

Serving: Slice it once chilled and serve as a starter or part of a meal with friends. A crisp green salad or bread makes a simple accompaniment.

Recipe notes & tips

• Drain the tuna and poached fish thoroughly before mixing.
• Dice the carrots small so they are easy to portion in each slice.
• Let the fish cool enough to handle before flaking it.
• Press the mixture evenly into the terrine dish.
• Chill the terrine for a few hours before slicing.

Variations

• Choose the greens: Use spinach or wilted lettuce, as listed in the recipe.
• Adjust the fish mix: Keep the listed total quantities but vary the proportions of the five fish to suit your preference.
• Season simply: Add a little more pepper if you want a sharper finish.
• Serve with salad: Pair slices with crisp leaves for a fresh contrast.
• Make ahead: Prepare the terrine in advance so it has time to cool and chill.

Common mistakes to avoid

• Skipping the draining: Excess liquid can make the mixture loose; drain the fish well.
• Mixing while hot: Hot fish is harder to handle; let it cool until you can flake it comfortably.
• Leaving large carrot pieces: Oversized dice can make slices uneven; cut the carrots small.
• Packing loosely: A loose mixture may not slice cleanly; press it firmly into the terrine dish.
• Serving too soon: A warm terrine can be difficult to slice; chill it for a few hours first.

How to store

Keep the cooled terrine covered in the refrigerator and eat it within 2 days. Serve chilled; if reheating a portion, warm it gently until hot throughout.

Frequently asked questions