Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- Cut the fish into chunks and crack the eggs into a bowl to whisk lightly.
- In a food processor, combine the fish, eggs, and cream, blending until smooth.
- Add the tomato paste, chives, salt, and pepper, then pulse a few more times to incorporate.
- Line a loaf pan with parchment paper or grease it lightly.
- Pour the fish mixture into the pan, smoothing the top with a spatula.
- Place the loaf pan in a larger baking dish and fill it with hot water halfway up the sides of the loaf pan.
- Bake for 40 minutes or until the terrine is set and slightly golden on top.
- Let it cool completely before slicing.
Nutrition
Calories: 280kcalCarbohydrates: 3gProtein: 20gFat: 21gSaturated Fat: 10gCholesterol: 200mgSodium: 200mgPotassium: 300mgSugar: 1gVitamin A: 5IUVitamin C: 3mgCalcium: 3mgIron: 5mg
Notes
Use the freshest fish you can find for the best flavor. Don’t skip the bain-marie—it’s key to achieving that silky texture. Garnish with extra chives or a drizzle of olive oil before serving. Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, wrap individual slices and freeze for up to 2 months. Add a splash of lemon juice to the mixture for a zesty kick.
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