Terrine with salmon 0
Terrine with salmon

Terrine with salmon

Ingredients For: 4 people

  • 250 g salmon fillets
  • 3 proteins
  • 250 g of spinach
  • 3 eggs
  • 2 teaspoons of parsley
  • 320 g of heavy cream
  • 250 g sea pike fillets
  • the juice of 1 lemon
  • spoon of butter
  • 250 g stale bread (e.g. Parisian roll)
  • 1 1/2 teaspoons Dill
  • Ground white pepper
  • Nutmeg
  • 2/3 tablespoons Chives
  • 1 1/2 teaspoons Tarragon
  • 2 tablespoons Parsley

Rinse the cooled fillets under running water, dry and sprinkle with lemon.

Mix the salmon and pike (separately).

Add 1 protein to each type of fish.

Season with salt, pepper and nutmeg.

Add 100 g of cream to each mass and mix gently.

Put both masses in the fridge. Stew the spinach in butter, drain the juice and cool it down. Mix with the remaining protein, 100 g of cream and season with salt and pepper.

Remove the skin from the Parisian roll, crush it, add the eggs and mix thoroughly.

Pour the dill on the bottom of the stoneware baking pan and then lay out the layers of pike mass, spinach, salmon mass and bread mass alternately until the ingredients are exhausted.

Add the chives, tarragon, parsley and the rest of the cream.

Cover the form with aluminum foil and bake it in an oven at 180 ° C for about 90 minutes.

Cut the finished dish into slices.

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