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Le Chaudron recipe
Terrine de poisson au coulis
Salmon and cod terrine with tomato coulis
⏱ 90 minServes 8Hard285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
600 g (21 oz)fresh salmon fillets
400 g (14 oz)fresh cod fillets
200 g (7 oz)fresh spinach
4whole eggs
300 ml (1¼ cups)thick crème fraîche
1bunch of fresh dill, chopped
300 g (11 oz)peeled tomatoes
2 tbspvirgin olive oil
1 tspfreshly ground pepper
- 600 g (21 oz) fresh salmon fillets
- 400 g (14 oz) fresh cod fillets
- 200 g (7 oz) fresh spinach
- 4 whole eggs
- 300 ml (1¼ cups) thick crème fraîche
- 1 bunch of fresh dill, chopped
- 300 g (11 oz) peeled tomatoes
- 2 tbsp virgin olive oil
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the salmon and cod into large cubes and blend each separately in the food processor with 2 eggs.
- Stir half the cream into each mixture to make 2 smooth mousses.
- Wilt the spinach in a skillet for 3 minutes, then chop and stir it into the cod mixture.
- Line the terrine with plastic wrap, leaving an overhang, then fill with alternating layers of salmon and cod.
- Fold the wrap over, cover with foil and bake in a water bath for 1 hour at 160 °C (325 °F), until it reaches 65 °C (150 °F) inside.
- Make the coulis by blending the peeled tomatoes with the olive oil, chopped dill and freshly ground pepper.
- Chill the terrine for 12 hours, then turn out, slice thinly and serve with the cold coulis.
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