Lemon Sole and Salmon Terrine

Recipe Categories : | Terrines | Sole | Salmon | All Seafood | Appetizers | MAIN INDEX |

Serves : 6 - 8

Ingredients :

• 1 lb salmon fillet, cooked, skinned and chilled
• 4 fillets Lemon Sole, skinned, cooked and chilled
• 2 red peppers, seeded and quartered
• 1 bunch parsley
• 1 lemon
• 1 packet aspic jelly
• 1 hard-boiled egg, sliced
  to garnish :
• rocket
• peeled cherry tomatoes

Preparation and Cooking Instructions :

1. Cut the chilled fish into thin strips and set aside.
2. Grill the peppers, skin side up, until the skin is charred and cracked. Put the hot pepper quarters into a plastic bag, seal well and leave for 20 minutes. Peel off the skin and cut the flesh into strips. Reserve a few parsley sprigs and chop the remainder.
3. Peel the lemon using a sharp knife. Remove as much pith as possible and blanch the peel in boiling water for 2 minutes. Drain and cut the peel into attractive shapes. Set aside.
4. Generously grease a 2lb loaf tin. Make up the aspic jelly following the instructions on the packet, and, to stop it setting, keep in a bowl over a pan of warm water.
5. Pour a very thin layer of aspic jelly into the tin and refrigerate, or put in the freezer to set. Arrange the hard-boiled eggs, some parsley sprigs, lemon peel and a few pieces of pepper ( skin side down) on the set aspic. Cover with a little more aspic and leave to set.
6. Make another layer with the salmon, lemon sole, pepper strips and chopped parsley. Continue making layers with a little jelly, allowing to set before starting on the next one. Cover and refrigerate. Discard any leftover aspic.
7. To serve : Briefly immerse the bottom of the tin in very hot water. Run a knife round the inside, then turn onto a plate, decorate with parsley and garnish.