Salmon and Courgette Terrine

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1 Shallot
  • 1/2 (approx. 100 g) Courgette
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 400 g Salmon fillet
  • 2 Protein (size M)
  • 400 g Whipped cream
  • 30 g dried tomatoes in oil
  • 3 discs Smoked salmon
  • 1 collar flat leaf parsley
  • 2-3 TEASPOONS Sweet peppers
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Peel and finely dice the shallot. Wash and clean the zucchini and cut into small cubes. Heat oil in a pan. Sauté the shallots and zucchini cubes for about 2 minutes while stirring. Season with salt and pepper. Let it cool down on a flat plate

  2. 2

    Wash the salmon and cut into small pieces. Puree the salmon and egg white for approx. 30 seconds with a hand blender, adding cream little by little. Put it in a cold place

  3. 3

    Drain the tomatoes. Cut tomatoes and smoked salmon into small cubes. Wash parsley, shake dry and chop finely. Mix parsley, courgette, shallots, tomato and salmon cubes with the salmon-cream mixture. Season with salt, pepper and paprika powder. Grease a box form (20 x 11 x 7 cm). Pour in the salmon-cream-mixture and smooth it down. Cook in a preheated oven (electric cooker: 160 °C/ convection oven: 135 °C/ gas: see manufacturer) for approx. 50 minutes. Cover with foil halfway through the cooking time

  4. 4

    Take the terrine out of the oven and let it cool down for about 4 hours. Turn out of the mould and serve cold. Serves with salad

  5. 5

    waiting time approx. 4 hours

Nutrition Facts

KCAL
200 kcal
CARBS
2 g
FATS
17 g
PROTEINS
9 g