This terrine is a sophisticated, delicate, and visually stunning dish, ideal for special occasions or family celebrations. It combines the softness of hake with the intensity and color of salmon, all brought together by the sweetness of poached leek. Cooked in a water bath, it has a firm yet juicy texture that melts in your mouth. It is a recipe rich in Omega-3 fatty acids and high-quality protein. When seasoned with Bonsalt, we enhance the flavors of the sea without adding sodium, taking care of your cardiovascular health and helping prevent fluid retention.
Estimated time: 1 hour and 15 minutes
Difficulty: ⭐⭐
Servings: 6-8 people
Ingredients
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300g salmon fillet (fresh and skinless)
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300g hake fillet (fresh and skinless)
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2 large leeks (white part only)
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4 large eggs
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200ml light cooking cream or evaporated milk
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2 tablespoons extra virgin olive oil (EVOO)
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1 teaspoon of Bonsalt
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A pinch of white pepper and fresh dill
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Light butter (for greasing the mold)
Nutrition Analysis and Total Macros
Understanding what we eat is vital. Here is the nutritional breakdown per serving:
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 19.5g | High bioavailability (Fish) |
| Healthy Fats | 12.8g | Omega-3 and monounsaturated fats | |
| Carbohydrates | 4.2g | Minimal glycemic impact | |
| Key Minerals | Potassium (Bonsalt) | 520mg | Muscle and arterial health |
| Sodium (Bonsalt 0%) | 0.0mg* | Blood pressure control (*from seasoning) | |
| Vitamins and Other | Vitamin B12 and D | High | Bone health and nervous system |
| Total Calories | 210 kcal | Light and elegant main course |
Professional Step-by-Step Preparation
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Preparation of the leeks: Clean and slice the leeks thinly. Sauté them in a pan with the olive oil over low heat until very tender but not browned. Drain off any excess oil well.
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Preparation of the fish: Cut the salmon and hake into small cubes. Make sure there are no bones left.
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Base mixture: In a large bowl, beat the eggs together with the light cream. Add the poached leek, white pepper, chopped fresh dill, and the teaspoon of Bonsalt .
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Assembly: Grease a rectangular mold (loaf pan style) with a little butter or oil.
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You can mix all the fish with the egg and leek cream.
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Gourmet option: Place a layer of hake cream on the bottom, a middle layer of salmon cubes, and finish with the rest of the hake for a striking two-tone cut.
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Water bath cooking: Cover the mold with aluminum foil. Place it inside a baking tray filled with water (up to halfway up the mold). Bake at 180°C for 45-50 minutes.
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Check: Pierce it with a skewer; if it comes out clean, the terrine is ready.
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Cooling and unmolding: Let cool to room temperature and then refrigerate for at least 4 hours before unmolding. This is key for the texture to set and not break when sliced.
Nutritionist's Tips
This terrine is an excellent way to eat both oily and white fish in a balanced way. The salmon provides essential fats that protect the brain, while the hake offers a very lean protein base. By using Bonsalt , we turn a dish that is usually salty in industrial versions into a completely heart-healthy option. Serve it with a green salad or a light yogurt and dill sauce for a complete menu.
It's the perfect recipe to enjoy a gourmet, healthy, and balanced dish with your friends or family!
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