Name: White Fish Terrine with Salmon Roe and Dill
Cook time: 1 1/4 hr
Total time: 2 1/4 hr
Yield: Makes 8 servings
Ingredients: 1 1/4 lb skinless cod, scrod, or gray sole fillets, well chilled; 2 teaspoons kosher salt or 1 teaspoon table salt; 1/4 teaspoon white pepper; 1/4 teaspoon freshly grated nutmeg; 1 large egg white; 2 cups chilled heavy cream; 2 tablespoons minced fresh dill; 3 tablespoons salmon roe; Accompaniment:beurre blanc; a 4-cup terrine mold or loaf pan; a tamis (drum sieve) with 30 to 40 holes per square centimeter*; a slightly flexible bowl scraper; a kitchen scale; an offset spatula; an instant-read thermometer

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White Fish Terrine with Salmon Roe and DillRomulo Yanes

A first course with a serious wow factor. Even though this terrine is labor-intensive, it's not as fussy and last-minute as quenelles, and its ethereal texture rivals theirs. The salmon roe adds sparkle and zing both on the plate and on the palate, but if you want to take the terrine in a slightly different direction, use a small dice of blanched, peeled carrot in its place. You'll get a delicate crunch instead of a briny pop in the mouth.

Cooks' note:

Terrine may be assembled, but not baked, 1 day ahead and chilled, covered.

Recipe notes

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Palets Bretons

Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.