Tricolor Fish Terrine Recipe with Vegetarian Variation

Tricolor Fish Terrine Recipe. Vegetarian Variation

With Fish Terrine, you will create a sensation!

The dramatic layered presentation will make you look like a professional chef, without too much hard work.

You will enjoy the freedom fish terrine 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, make the terrine in  muffin tins.

Please do not be alarmed at the use of the plastic wrap in the mold. I use it to make the un-molding easy, it remains intact throughout the baking. At serving time, just pull up the sides of the chilled mold by the plastic wrap, it will come right up!


Fish Mixture:

  • 2 pounds salmon or tilapia fillets
  • ½ cup olive oil
  • 4 eggs
  • 1∕3 cup tapioca flour or arrowroot (Passover: potato starch. Tapioca flour is getting increasingly easy to secure on Passover as well)
  • ½ 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
  • ¼ cup basil leaves
  • 1 cup sun-dry tomatoes, briefly soaked in warm water and squeezed thoroughly dry (Passover: if they’re hard to find, use ¼ cup tomato paste)


Preheat the oven to 375°F. Grease a 1½ 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, alone or with your favorite sauce. I am including here my pesto sauce, with all variations.

Variation: tricolor white bean terrine

Substitute 6 cups canned and thoroughly drained white beans for the fish and proceed just as above.

Yield: Makes a dozen servings.

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