Fish Terrine with Herb Sauce

For the fish terrine with herb sauce, first cut the flounder fillets, if fresh, into small pieces and freeze. Defrost already frozen fillets and cut them into small pieces as well.

Mix the juice of one lemon, whipped cream, egg whites and spices and blend in portions with the fish in a cutter. Mix half of the mixture with the spinach and refrigerate. Grind the smoked salmon with the remaining ingredients and mix with the rest of the flounder mixture. Pour into greased mold, spread smoothly, make a bulge lengthwise with a spoon. Add spinach mixture on top, spread smooth. Cook with lid closed for 7 minutes at 450 watts and 5 minutes at 250 watts.

For the herb sauce, whisk the sour cream with the yogurt until smooth. Allow to warm for one minute. Add the kitchen herbs and season.

Turn out the terrine and cut into slices. Spread sauce evenly on heated plates, arrange slices on top. Serve the fish terrine with herb sauce.

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