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FISH TERRINE
Scald the milk. Place the bread crumbs in a small bowl and pour in the milk. Mix together, then return the mixture to the pan and stir over a medium heat and cook, stirring until the milk is mostly gone. Place the fish fillets in a food processor with the butter, eggs, and egg yolk. Place the fish mixture in a mixing bowl and slowly beat in the crÅme fraöche. Season with nutmeg, salt and pepper. Preheat the oven to 350F. In 2 frying pans, melt a little butter and sautÄ the sole and salmon, separately. Cool. Butter a terrine. Place a layer of sole in the base of the terrine. Top with half the creamed fish mixture. Sprinkle the salmon over the creamed fish mixture. Finish with the remaining creamed fish mixture. Place in a roasting pan with 1 inch boiling water and bake for 1 hour. Cool on a rack, then place a weight on top of the terrine and refrigerate. Before serving cook the cucumber dice in boiling salted water for 3 minutes. Drain. Mix together the sauce ingredients. Invert the terrine onto a larger serving platter and decorate with the cucumber and shrimp. Serve the sauce separately.
