Tricolor Fish TerrineTricolor Fish Terrine


You will create a sensation with this dish! It will make you look like a chef without too much hard work. You will like the freedom it gives you on party day, as you can make it a day or two ahead of time and keep it chilled. Passover winner, too! If you get ambitious, layer the mixture in a dozen greased muffin tins and invert them at serving time.


Fish mixture:
2 pounds salmon or tilapia fillets
1⁄2 cup olive oil
4 eggs
1⁄3 cup tapioca flour or arrowroot
(Passover: potato starch)
1⁄2 cup dairy-free milk, low-fat OK
(Passover: dry white wine)
1 medium onion, quartered
Zest of 1 lemon
Pinch nutmeg
Salt and pepper to taste
1 cup frozen spinach, squeezed thoroughly dry
1⁄4 cup basil leaves
1 cup sun-dried tomatoes, briefly soaked in warm water and squeezed thoroughly dry (Passover: if they’re hard to find, use 1⁄4 cup tomato paste)


Preheat the oven to 375 degrees. Grease a 11⁄2 quart rectangle mold and line it with plastic, letting the sides overhang. Grind the fish mixture ingredients in a food processor until perfectly smooth. Divide the mixture in three. Process one-third in the food processor with the spinach and the basil. Scrape the bowl of the food processor thoroughly so you won’t have to wash it to mix the red layer. Pack tightly and neatly in the mold. Tightly pack the second (white) third on top of the green layer in the mold. Process the last third with the sun-dried tomatoes or tomato paste until perfectly smooth. Pack on top of the white layer in the mold gently, so as not to disturb the layers beneath. Fold the overhanging plastic over the top of the mold. Bake for 1 hour or until the top is firm. Serve chilled, with pesto or watercress wasabi sauce.

Makes a dozen servings.

Variation: Tricolor White Bean Terrine
Substitute 6 cups canned and thoroughly drained white beans for the fish and proceed just as above.

Recommended wine: 2011 O’Dwyers Creek Sauvignon Blanc
The iconic nature of this cool climate varietal from New Zealand’s world/renowned Marlborough region is expressed by its distinctive fruit flavors. This wine has tropical and pawpaw notes with a grassy edge, along with vibrant fruits with a juicy centre. Citrus flavors show good length and balance with a lingering taste of orange peel.

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