Preparation (about 45 min):
Peel onions and cut into rings. Peel tomatoes, remove seeds, cut into fillets. Halve olives, chop dill coarsely. Remove skin from herring fillets, remove crab tails from brine, drain. Rinse cooled casserole dish, line with plastic wrap.
Bring the fish stock to the boiling point, mix in the aspic powder (mixture for 500 ml – use according to package instructions), then cool a little. Place crayfish tails, tomatoes, herring, onion rings, capers, olives and dill in layers up to the edge in the baking dish.
Baste with fish aspic until all ingredients are covered with liquid. Cover with plastic wrap and refrigerate for three to four hours, or preferably overnight. Stir mustard, white wine, honey, apple juice and lime juice until well blended. Remove terrine from foil, cut slices, arrange on plates. Pour dressing to the side, garnish with remaining onion rings, stem capers and dill.
334 Kcal – 15 g fat – 24 g egg white – 25 g carbohydrates – 2 Be
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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