Technical Stages :

• Remove the bones from the fish, cut it in pieces, eason with salt and pepper.
• Crush the meat in a food processor, gradually add the egg white and whipping cream. Sift.
• Add the chopped chives. Mold in a buttered terrine dish and cook for 45 minutes approximately in a bain Marie put in the oven at 120°C or 248°F.
• Set aside in the fridge.
• Unmold, cut the terrine in slices and serve with warm toasted bread.