Three Fish Terrine

1.	Cut the salmon into strips. Let them marinate with the white wine and the chopped shallots. Crumble the breadcrumbs into the boiling milk.
2.	Turn on the oven to 150°C. Put a baking dish half-filled with water in the oven. Remove the bones from the monkfish tails and replace them with bell pepper strips. Chop the remaining bell pepper.
3.	Mix the salmon strips, the crumb of bread, the eggs, the cream and two pinches of cayenne. Add the chopped bell pepper, salt and pepper. Put the filling in the freezer for 10 minutes.
4.	Butter a rectangular bowl. Fill it with one third of the stuffing and sprinkle with shrimps. Place the monkfish tails upside down in the center. Fill with the rest of the stuffing, cover with buttered parchment paper.
5.	Place the terrine in the bain- marie bath, put in the oven and cook for 1 h 15. Remove the terrine from the water, let it cool and put it in the refrigerator for at least 12 hours.
6.	Serve the terrine unmoulded and sliced, with a spicy vinaigrette or a creamy horseradish sauce.

	500 g salmon fillets
	100 g peeled prawns
	2 small skinned monkfish tails
	1 can of roasted peppers
	100 g bread crumbs
	10 cl of milk
	4 eggs
	4 tbsp. fresh cream
	40 g butter
	2 shallots
	10 cl of dry white wine
	Cayenne, salt, pepper.