Fish terrines cook infrequently, unlike meat, because the husband is a small fan of the fish prepared in this way, although in General very much like fish. But on the contrary, I love fish terrines, casseroles, soufflés and everything containing fish. But on a festive table like this, or similar terrine always do and always don't leave any crumbs. Carp or silver carp is not everyone's favorite fish, and the bones in it, and the meat is sweet, but hidden in the terrine and seasoned with soy sauce, this is something, I'll tell you.
Silver carp wash, gut, separate the meat from the bones. I had a huge piece.
Since the specimen were too large, and the skin, respectively, as Behemoth, and obviously we don't need. And the bones are large, ribs that are easy to remove.
But small bones scare most don't have mesh, they do not miss a meat grinder. Fillet cut into small pieces. Rinse and Pat with paper towels.
Trout cut into pieces. In principle, there is no difference, pink salmon or trout, sockeye salmon or coho, the main color is different, and that we need.
Mince the pieces of silver carp, season with soy sauce and beat with a dip blender. If this is not the case, then skip the fish through the meat grinder twice or even three times.
Add egg and pepper. Mix thoroughly.
Similarly, to deal with the trout, but the soy sauce to substitute dry peppers. Add salt and pepper, add egg and mix thoroughly.
Form for pate lined with baking paper, put half of the minced carp.
Put a layer of green peas on top of the minced silver carp, put a nori leaf.
On top of the nori sheet a layer of trout minced meat, again a nori sheet, on top of carp minced meat. And put bake in a preheated 180 degree oven for 40 minutes. Then it is desirable to cool, press them a little on top of the cargo. And then thinly cut and enjoy. I like to just cut and savor. Delicious on a sandwich.