Salmon Terrine

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the salmon fillet and dab dry. Cut the fish into 2 longish strips (approx. 15 cm long). Sprinkle with 3 tablespoons lime juice and season with salt and pepper. Place on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Take out and let cool down. Soak gelatine in cold water. Mix buttermilk, sour cream and fish stock.

2. 2

   Warm up white wine and 3 tablespoons of lime juice, remove from heat and dissolve gelatine in it. Mix gelatine with 2-3 tablespoons of cream, then add to the remaining cream and stir until smooth. Put it in a cold place, stirring from time to time. In the meantime clean, peel, wash and finely dice the leek and carrots. Heat 1 tablespoon of oil in a frying pan and sauté the diced vegetables. Take out and let cool down. Wash the dill, dab dry and chop finely, except for a little to garnish. As soon as the cream begins to gel, stir the diced vegetables and the dill into the cream. Season cream very strongly with salt and pepper. Line a box form (1.2 litres capacity) with cling film and pour in some of the buttermilk mixture. Place a strip of fish on top, cover with some of the cream and place the other strip inside. Cover with the remaining cream and smooth it down. Chill for about 4 hours.

3. 3

   As soon as the cream begins to gel, stir the diced vegetables and the dill into the cream. Season cream very strongly with salt and pepper. Line a box form (1.2 litres capacity) with cling film and pour in some of the buttermilk mixture. Place a strip of fish on top, cover with some of the cream and place the other strip inside. Cover with the remaining cream and smooth it down. Chill for about 4 hours. In the meantime wash the cucumber and cut it into very fine slices. Mix vinegar and honey and add 3 tablespoons of oil. Season with salt, black and pink pepper and stir into the cucumber slices. Leave to stand for about 30 minutes. Turn the terrine over, carefully remove the foil. Cut the terrine into slices. Arrange on plates with cucumber salad, garnish with dill

4. 4

   In the meantime wash the cucumber and cut it into very fine slices. Mix vinegar and honey and add 3 tablespoons of oil. Season with salt, black and pink pepper and stir into the cucumber slices. Leave to stand for about 30 minutes. Turn the terrine over, carefully remove the foil. Cut the terrine into slices. Arrange on plates with cucumber salad, garnish with dill

5. 5

   With 8 people:

Nutrition Facts

KCAL
220 kcal

CARBS
6 g

FATS
16 g

PROTEINS
12 g