Fish Terrine With Salmon ( Sept, 1996)

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		First cours, Fish and se	8	Servings

INGREDIENTS

1 1/4	lb	Sole filets, 1/2 kilo
3/4	lb	Fresh salmon fillets, 300
		gramas
4		Eggs
1		Shallot, chopped
6	T	Fresh cream
2	T	Tomato paste
		Salt and pepper, to taste
1	T	Butter

INSTRUCTIONS

Cook shallot in 1 T. butter just until soft. Process sole and shallot
with salt and pepper.  3.Add eggs and continue processing until smooth.
4. Add cream. Process 5 seconds.  5. Spoon half of this mixture into an
oiled cake pan. ( usei a minha  de Pyrex)  6. Proceed the same way with
the salmon, adding tomato paste.  7. Spoon salmon over sole in pan.  8.
Spoon rest of sole on top of the salmon.  9. Cover with foil and bake
in bain marie at 350 for 40 minutes.  Serve with tartar sauce at room
temperature or hollandaise warm.  Based on a recipe from Barbara
Kafka's " Party Foods "  Serving Ideas : As a first course or at a  
buffet dinner.  NOTES : This dish still needs a little spicing up.
Maybe some herbs.  Recipe by: Miriam P. Posvolsky  Posted to EAT-L
Digest  by Leon & Miriam Posvolsky  <miriamp@POBOX.COM> on Dec 20, 1997

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