Title: Fish Terrine with Salmon ( Sept, 1996)
Categories: Appetizer Fish Salmon
Yield: 8 Servings

1 1/4	lb	Sole filets; 1/2 kilo
3/4	lb	Fresh salmon fillets; 300
		Gramas
4		Eggs
1		Shallot; chopped
6	tb	Fresh cream
2	tb	Tomato paste
		Salt and pepper; to
		Taste
1	tb	Butter

1. Cook shallot in 1 T. butter just until soft. 2. 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 "

Recipe by: Miriam P. Posvolsky

From: Leon & Miriam Posvolsky

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