Salmon tureen
easy
60 mins
60 mins
Ingredients
- 600 g fresh salmon fillet
- 1/2 TEASPOON Salt
- 7-10 Tbsp (4 ice cubes)
- 1/2 (125 ml) Cup of whipped cream
- 7-10 Tbsp white pepper
- 1 collar Dill
- 2 sheets Gelatine
- 100 ml clear broth (instant)
- 3 TABLESPOONS dry white wine
- 2 discs (60g each) Puff pastry
- 7-10 Tbsp Flour
- 1 Protein
- 2 TABLESPOONS dried herb
- 1/2 TABLESPOON coarse salt
- 3 TABLESPOONS Sesame
- 7-10 Tbsp slice of lemon, dill, carrot
Directions
- 1
Salmon fillet wash dab dry. Cut off 1 piece lengthwise (approx. 200 g) and set aside. Mix with salt. Puree in portions (approx. 200 g each) with 2 ice cubes in a mixer. Add half of the cream little by little. Season to taste with pepper. Wash the dill, dab dry and cut finely. Turn remaining salmon fillet in the dill. Fill half of the salmon farce into the terrine, smooth it down, put rolled salmon fillet in the middle. Spread the rest of the salmon farce on top. Lightly tap the terrine mould onto the work surface so that no air bubbles can form in the farce. Place the terrine mould in a pot filled to the rim with low-boiling water and cook covered for about 40 minutes. For the mirror, soak gelatine in cold water, squeeze out well and dissolve at low heat. Mix stock and white wine. Stir in the gelatine. First pour only a very thin mirror and let it solidify. Cover it as you like with lemon slices, dill tips, carrot slices cut out as fish, etc. Add the rest of the liquid and chill. For the puff pastry fish, thaw the puff pastry. Roll out on a lightly floured work surface and cut out about 10 fish. Brush with egg white. Sprinkle with dried herbs and coarse salt and sesame seeds as desired. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes
- 2
Total kcal number:Terrine:6880kJ/1640kcal
- 3
Per puff pastry fish: 250kJ/60kcal
- 4
Terrine: marchant
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