Poach fresh salmon in court broth. 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 leaves of gelatin in a
glass of the still warm broth and mix with the
salmon puree. Let it cool down for a while.
fresh salmon
court broth
gelatin
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 amateur
chef. I filled the verrines diagonally and allow to
set in the refrigerator. Then I covered the flat
surface with a layer of salmon eggs.
The further finishing on photo consists of a tuft
of lettuce, chives, a sprig of dill, a dash of sour
cream, cayenne pepper, a quarter of a hard
boiled egg and a few peeled crayfish. But you
can perfectly shape this yourself an other way,
with these or other ingredients.
Serve as an appetizer in a smaller portion or as
here, with croutons or toasts in the starter
version.
salmon terrine
chives
dill
sour cream
cayenne pepper
egg
crayfish
pepper and salt