salmon terrine
Poach fresh salmon in court stock. Allow to cool and mash with a few splashes of the poaching liquid to a homogeneous, fiberless mass. Season with salt and pepper. Dissolve a few soaked sheets of gelatin in a glass of the still warm stock and mix with the salmon puree. Let it cool down for a while.
ingredients - info fresh salmon court stock gelatine cream salmon eggs lettuce
Stir whipped cream through the puree to a smooth mass. Spoon the preparation in verrines. From this point on, you take over as a hobby cook. I filled the verrines diagonally and let them set in the fridge. I then covered the flat surface with a layer of salmon eggs. The further finishing touch on the photo consists of a tuft of lettuce, chives, a sprig of dill, a dollop of sour cream with some cayenne pepper on that some cayenne pepper, a quarter of a hard-boiled egg and a few peeled crayfish. But you can perfectly well this in a different way yourself, with these or other ingredients. Serve as an appetiser in a smaller portion or as here, with croutons or toast in the starter version.

salmon terrine

chives dill sour cream cayenne pepper eggs crayfish pepper and salt
Creative Cooking
Belgian Cuisine

taste and tradition

the fiery passion
Poach fresh salmon in court stock. Allow to cool and mash with a few splashes of the poaching liquid to a homogeneous, fiberless mass. Season with salt and pepper. Dissolve a few soaked sheets of gelatin in a glass of the still warm stock and mix with the salmon puree. Let it cool down for a while.
ingredients - info fresh salmon court broth gelatin cream salmon eggs lettuce
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Ingredients Directions
Stir whipped cream through the puree to a smooth mass. Spoon the preparation in verrines. From this point on, you take over as a hobby cook. I filled the verrines diagonally and let them set in the fridge. I then covered the flat surface with a layer of salmon eggs. The further finishing touch on the photo consists of a tuft of lettuce, chives, a sprig of dill, a dollop of sour cream with some cayenne pepper on that some cayenne pepper, a quarter of a hard-boiled egg and a few peeled crayfish. But you can perfectly well this in a different way yourself, with these or other ingredients. Serve as an appetiser in a smaller portion or as here, with croutons or toast in the starter version.

salmon terrine

chives dill sour cream cayenne pepper eggs crayfish pepper and salt
Belgian Cuisine

taste and tradition

Creative Cooking
the fiery passion