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Salmon terrine with lemon and fennel hollandaise sauce or guacamole sauce

Salmon terrine with lemon and fennel hollandaise sauce or guacamole sauce


  • 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


  1. Remove any skin from salmon fillets, cut (across the fillets) into finger-sized pieces. Reserve salmon scraps.
  2. 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.
  3. Line the base of a 6-cup capacity loaf tin with buttered greaseproof paper.
  4. Remove skin from John Dory fillets and roughly chop.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Lemon and fennel hollandaise sauce
  10. 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.
  11. 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.
  12. Guacamole sauce
  13. 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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