White and red fish terrine

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  Cut the fish into large pieces and the onion into small pieces. For stewing, you will need two pans: one for salmon, the other for a black grenadier. Add onion, salt and pepper to both pans to taste.
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  Add 100 ml of milk and 50 ml of cream to each container. Simmer over low heat until the onions are tender
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  Remove fish from heat. Add gelatin to each saucepan and stir thoroughly until it dissolves. It is very important not to boil the mass after adding gelatin! Grind each mass separately in a blender, cool, cover with cling film and refrigerate for 10 minutes. So the masses will grab, but not completely freeze.
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  Form a multi-layer roll. Put one of the fish masses on cling film, smooth with a spatula and cover with a seaweed leaf.
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  Put the mass of other fish on a leaf of seaweed. With the help of cling film, roll everything into a tight roll and put it in the refrigerator for several hours, or better overnight.
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  Cut the finished dish into circles, garnish with herbs and serve.

Terrine resembles a light and airy pate, formed in the form of a roll. A beautiful appetizer for a festive table and just a healthy and tasty dish. Terrines are prepared from minced meat or fish fillets, adding vegetables and spices.