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Method :
Cut
off 2.5cm (1 inch) of the watercress stalk. Finely chop the remainder.
Puree the white fish in a blender or food processor with the salt, white
pepper, nutmeg, tarragon and lemon juice until smooth. With the motor
running, add the egg whites one at a time, then add the cream and process
briefly until combined. Divide the mixture in half and stir the watercress
into one portion.
Prepare the salmon farce as for the white fish farce, processing it first
with the herbs and seasoning, then adding the egg white and finally the
cream.
Line
a 1.1 liter (2 pint) terrine with non-stick baking parchment. Put the
watercress mixture into the base of the terrine and spread it out evenly.
Carefully spoon the salmon face on top, spreading it evenly and taking
care not to mix the two layers. Finally spoon the white fish farce on top
and spread it evenly. Cover the mixture with a piece of non-stick baking
parchment and put the lid on the terrine.
Pour
hot water into a large rectangular ovens dish to a depth of 2.5cm (1
inch). Stand the terrine in the dish and cook at 160C (325F) mark 3 for 1
hour or until the fish mixture is firm. Remove from the oven.
Allow
the terrine to cool, then chill it in the refrigerator overnight. Invert
the terrine on to a serving dish and cut it into slices to serve.
Serves 10-12
This makes a very elegant starter for a
dinner party or it may be served as part of a selection of buffet
dishes.
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