Although my last ice-fishing trip brought back 100 yellow perch, some of them were smaller than others, to put it mildly. Once the heads, tails, skin, and bones were removed, I often ended up with fillets the size of my pinky. Lots of them. So just as when I made fish cutlets in a recent post, I decided to call my blender to the rescue once again, and make a fish mousse.
Since this is a Russian food blog, I had a good idea of the flavors I wanted to pair with the fish:
- Buckwheat. I must say I’m very happy with this buckwheat puff pastry. I’m sure I didn’t invent it (a quick Googling shows a handful of matches), but it really tastes quite good.
- Eggplant and parsley. You might recall a previous eggplant caviar recipe of mine, but this one is different, as the vegetables are 100% eggplant and I use gelatine to hold it together before sprinkling it with chopped parsley.
- Dill. In Russia, the dish would probably have called for an entire bunch of dill. Here I’m just adding a little bit in my whipped cream rosettes. You could also try skipping the dill cream and adding the dill directly to the terrine instead.