• 1.4 kg pike fillets;
  • 0.4 kg frozen wild mushrooms;
  • 1 large onion;
  • 2 tbsp semolina;
  • 2 tbsp sunflower oil;
  • 150 g of bacon;
  • 100 ml cream (fat content of 15-22%);
  • 2 medium carrots;
  • 10 black olives;
  • 1 bunch of greens.


  1. All dead pike clean off the scales, wash, gut and cut into fillets by removing the fins, head and bones. Clean fillet should be able to no less than 1.4 kg.
  2. Prepared fillet twice pass through a meat grinder, using the fine mesh, or grind using a blender. Ready fish to lay out a lot in a bowl, season with salt and pepper, stir until smooth.
  3. Onion cut into half rings, to connect with forest mushrooms and fry in butter until tender. Fried mushroom mass cool completely and grind in the same way as fillet.
  4. Ground mushroom a lot to combine with the crushed mass of fish and stir. Also add semolina and cream, all thoroughly mixed.
  5. Bacon cut into thin and long slices. Carrot peel and grate on a fine grater.
  6. Take a rectangular shape with a volume of 1.5 L. the Bottom of the form to lay the strips of bacon so that the edges hanging over the sides of the form.
  7. The bacon spread ½ of the fish-mushroom stuffing. The top layer of meat place a layer of grated carrots and cover with second piece of meat. Hanging bacon overlapping to wrap the terrine, seal it with foil and send it for half an hour in the oven, preheated to 200 degrees.
  8. After half an hour remove foil, and bake the terrine for another 10-12 minutes for a beautiful Golden brown.
  9. The finished terrine of pike with wild mushrooms cool slightly, remove from the mold, place on a dish, garnish with olives and sprigs of any herbs, then serve.