Preheat the oven to 180°C. Prepare a water bath by filling a large bowl with hot water.
Place the fish, eggs, and cream in a blender. Blend until smooth.
Pour the mixture into a bowl. Add tomato paste, chives, salt, and pepper.
Mix gently with a spatula to prevent the texture from breaking down. Taste and adjust seasoning if necessary.
Pour into a buttered cake pan or line with parchment paper. Tap lightly to level the surface.
Bake in a water bath for about 40 minutes. The terrine should be firm and lightly browned.
Allow to cool completely in the pan. Then let it rest in the refrigerator for at least 3 hours, then remove from the pan and slice.
Solve common problems
that prevent the terrine from cooking? Check the doneness carefully. The water bath should be hot from the start.
If it’s too runny, the fish or eggs may not be in the right proportions. Stick to the specified dosage.
Is the texture grainy? You need to mix more finely. The fish should be completely pureed.
Will it break when unmolded? Let it cool thoroughly and use a non-stick or lined pan.
Tips and variations
Preheat the oven to 180°C. Prepare a water bath by filling a large bowl with hot water.
Place the fish, eggs, and cream in a blender. Blend until smooth.
Pour the mixture into a bowl. Add tomato paste, chives, salt, and pepper.
Mix gently with a spatula to prevent the texture from breaking down. Taste and adjust seasoning if necessary.
Pour into a buttered cake pan or line with parchment paper. Tap lightly to level the surface.
Bake in a water bath for about 40 minutes. The terrine should be firm and lightly browned.
Allow to cool completely in the pan. Then let it rest in the refrigerator for at least 3 hours, then remove from the pan and slice.
Solve common problems
that prevent the terrine from cooking? Check the doneness carefully. The water bath should be hot from the start.
If it’s too runny, the fish or eggs may not be in the right proportions. Stick to the specified dosage.
Is the texture grainy? You need to mix more finely. The fish should be completely pureed.
Will it break when unmolded? Let it cool thoroughly and use a non-stick or lined pan.
Tips and variations
