smoked salmon terrine
Whether as a supper, part of a buffet or starter in a menu, a laughter terrine is always.
ingredients
- 400 g smoked salmon (Stremelachs in one piece and may well be from Feinkostaldi)
- 3 egg whites
- Salt pepper
- 1/4 L creme fraiche
- butter
All ingredients must be VERY cold.
preparation
A small terrine mold (or small box cake mold, silicone mold, Jenaer glass bowl) thick with butter.
Cut salmon 1/3 off and cut small, nice cubes or strips and set aside (if necessary, remove skin first).
The rest in the Moulinette o.ä. puree, slowly add the unbeaten egg whites, pepper and salt carefully (salmon is already salted), finally fold in the creme fraiche. During processing, the mass should not be too warm, so it means work quickly or possibly again in the fridge with the ingredients.
Now lay half of the salmon farce in the terrine, evenly distribute the pieces that have been cut, then add the remaining farce and smooth.
Add enough water to the deep frying pan of the oven so that the terrine is at least 1/3 of the water.
Poach at 200g for 40 minutes and let cool and serve sliced.
A horseradish cream tastes just like a fig mustard sauce. I like a light cress foam.
To do this I add 2 boxes of watercress (cut and chop slightly) with 2 pots of crème fraîche, taste with salt, white pepper and lemon juice and beat neatly air under it (for such a thing there are also devices).
