![Salmon terrine with lemon and fennel hollandaise sauce or guacamole sauce](https://www.allysongofton.co.nz/content/recipes/3422.jpg?width=320&height=479&fit=bounds)
Ingredients
- 500 grams salmon fillets
- 2 bay leaves
- 6 tablespoons dry white wine
- 500 grams John Dory fillets (or other firm fleshed fish)
- ½ cup Lite sour cream
- 1 cup fresh white breadcrumbs
- 1 teaspoons finely grated lemon rind
- 2 teaspoons horseradish sauce
- 1 egg
- 3 egg whites
- a little white pepper
- ¼ teaspoon salt
Lemon and fennel hollandaise sauce
- 3 egg yolks
- 4 teaspoons lemon juice
- 125 grams softened unsalted butter
- 2 teaspoons freshly chopped fennel
- freshly ground black pepper
Guacamole sauce
- 2 avocadoes, peeled and mashed, 1-2 teaspoons jalalpeno peppers, finely chopped, 1 tablespoon freshly chopped coriander, ½ cup finely chopped cucumber, ¼ cup finely chopped red pepper, 3-4 tablespoons lime juice
Method
- Remove any skin from salmon fillets, cut (across the fillets) into finger-sized pieces. Reserve salmon scraps.
- Bruise bay leaves and place in a shallow non-metallic dish layering the salmon pieces on top and cover with the wine. Leave to marinate for about 1 hour, then discard the bay leaves and drain salmon from the marinade and reserve both the fish and marinade.
- Line the base of a 6-cup capacity loaf tin with buttered greaseproof paper.
- Remove skin from John Dory fillets and roughly chop.
- In a food processor, put the salmon scraps, John Dory, reserved marinade, sour cream, breadcrumbs, lemon rind and horseradish sauce. Process for 2-3 minute add the whole egg and egg whites. Season the smooth mixture with salt and pepper.
- Line the base and sides of the loaf tin with the minced fish mixture. Place the pieces of salmon in a layer, cover with a little more minced fish mixture, then place a second layer of salmon, covering with the remaining minced fish mixture.
- Place a sheet of buttered grease-proof or foil over the top of the loaf tin, put the tin in a roasting pan and fill with warm water until it comes halfway up the side of the loaf tin.
- Cook for 1¼ for 1½ hours at 150ºC until the terrine is set. It will be firm to the touch. Allow to stand for 5 minutes, drain and serve with Lemon and Fennel Hollandaise sauce.
- Lemon and fennel hollandaise sauce
- Place the egg yolks in a bowl, stir in the lemon juice. Place the bowl over a saucepan of warm water, heat gently, stirring all the time. Do not allow the water to boil. Continue stirring until the mixture thickens.
- Cut the butter into small pieces and gradually whisk into the sauce. Add the fennel and season with black pepper. Serve warm, don't overheat or the sauce may curdle.
- Guacamole sauce
- Combine the avocadoes, jalalpeno peppers, corainder, cucumber, red pepper, lime juice and season with salt and pepper.
Cooks Tips
- If you do not have a food process, mince the fish fillets finely and combine with the other ingredients. - To serve the dish cold, cool in the tin, drain then serve at room temperature with Guacamole Sauce.
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