Summary

Ingredients

• 400 g fish (halibut), smoked
• 400 g salmon, smoked in slices
• 200 g shrimp, cooked
• 125 ml fish stock or lobster stock
• 3 sheets gelatine, white
• 2 tablespoon vermouth, dry (Noilly Prat)
• 125 g cream, whipped very stiff
• Pepper, white, ground in a mortar
• salt
• 3 stalk (s) chervil (alternatively, small, smooth parsley leaves

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Instructions

1. Soak the gelatine in a little cold water. In the meantime, heat the fish stock to approx. 40 ° C. Then dissolve the gelatine in the stock and put it aside.
2. Now rinse a terrine with water but only let it drain well, do not dry out. Then line the mold with cling film. The film sticks better in the mold when it is wet. Make sure that the film protrudes over the edge. Now line the shape with the salmon slices, slightly overlapping.
3. Then finely grind the halibut with the vermuth in a blender, fold in the cream and season with salt and pepper. The shrimp, drained well and possibly dabbed dry with kitchen paper, fold into the mass and distribute well.
4. Now pour the farce into the terrine, smooth it out and cover with the remaining salmon slices. Put the protruding film over the mousse so that nothing can dry out and let it solidify in the refrigerator for at least 5 hours. Then open the foil, put a suitable plate on the terrine and turn the whole thing over. Now the form can be peeled off and the film removed. To serve, cut into slices with a very sharp knife. Garnish with the chervil leaves.