Magazine article Sunset

Lean Terrine, Layered with Salmon and Sole

Magazine article Sunset

Lean Terrine, Layered with Salmon and Sole

Article excerpt

Colorful slices make a handsome first course

PALE PINK SALMON wraps tiers of sole and vegetables in this refreshing terrine. Serve chilled with a creamy herb sauce for an eye-pleasing, make-ahead dish for up to a dozen guests.

Salmon, Sole, and Vegetable Terrine

2 medium-size (1/4 lb. each) zucchini, ends trimmed 2 large (1/4 lb. each) carrots, peeled, ends trimmed 2 medium-size (5 to 6 oz. each) thin-skinned potatoes, peeled 1 pound salmon fillets, skinned 1/2 pound sole fillets, skinned 1/2 cup each regular-strength chicken broth and bottled clam juice 1 envelope (2 teaspoons) unflavored gelatin Fresh fennel or dill sprigs (optional) Herb pesto (recipe follows) Salt and white pepper

Slice zucchini and carrots lengthwise into thin strips. Cut potatoes in half lengthwise, then crosswise to make thin half-rounds. In a 10- to 12-inch frying pan over high heat, bring about 1/2 inch water to a boil. In separate batches, simmer each vegetable, uncovered, until just barely tender to bite; allow about 4 minutes for zucchini, 8 to 10 minutes for carrots, about 15 minutes for potatoes. As vegetables are cooked, lift them out with a slotted spoon. Immerse zucchini in ice water until cold; lift out and drain on towels. Transfer remaining vegetables from pan to towels.

Cut salmon and sole lengthwise into long, thin slices 1/4 inch thick.

In a 2- to 3-quart pan, combine broth, clam juice, 1/3 cup water, and gelatin. Let stand about 5 minutes to soften gelatin. Bring to a boil over high heat, stirring until gelatin dissolves; set aside. If mixture thickens before you are ready to use it, warm and stir until liquid again.

Line a 4- by 8-inch loaf pan smoothly with foil, allowing foil to overlap pan rim; lightly oil foil. Cover pan bottom and sides with a single layer of salmon, fitting pieces together (trim as needed to fill corners and at pan rim; do not overlap slices). …

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