Sturgeon and salmon terrine

Category: Fish dishes
Sturgeon and salmon terrine


sturgeon (fillet) 300 g
salmon (fillet) 300 g
leek 1 PC
dry white wine 200 ml
salt, white pepper taste
lemon juice 1 tbsp
zest with a quarter of lemon
jelly for cakes Dr. Oetker white 1 p

Cooking method

  • 1. Cut the leek stalk lengthwise, divide into leaves and blanch them in lightly salted water for 1-2 minutes. Cool slightly (just so as not to burn your fingers). Lay out the bottom and walls of the form with them so that you can close the top of the terrine.
  • 2. Remove the skin from the fish, remove the bones and cut into slices 1-1.5 cm thick. Season with salt, pepper, sprinkle with lemon juice and let stand for five minutes. Then lay out in layers into the mold.
  • Put the sturgeon in the first layer, then the salmon, and so alternate until the top of the shape (or the desired height). Cover the top with the loose ends of the onion leaves.
  • 3. Dilute the jelly in a small amount of water (a couple of tablespoons). Warm the wine with lemon zest and pepper, without boiling and combine with jelly. Pour this mixture into a mold with fish. Put in an oven preheated to 250 degrees in a water bath, covering the form with foil for about 30 minutes. The time depends on the size of the form and the intensity of the boiling of the water.
  • Of the two methods of preparing terrine - simply baking in the oven and baking in a water bath - I prefer the second one, because it allows you to get a more juicy product with a more attractive color (this is especially true for meat terrines). Plus it prepares faster.
  • 4. Cool the finished terrine under slight pressure and put in the refrigerator to solidify. The jelly in this recipe is used in such a way as to get a beautiful top and a teardrop cut.

The dish is designed for

2 pcs (mold length 16 cm)

Time for preparing:

2-2.5 hours


The dish turns out to be light and tender. Highly recommend.
Cook with love and bon appetit!

Twistwhat an exquisite recipe !!! And in the photo - a miracle how good
Alexandra, thank you very much!
Twist,to go nuts how beautiful and tasty !!!! Awesome recipe !!!
Natusik, Thank you!
Marin, you are a master of haute cuisine! Respect

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