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
Belgian Cuisine

taste and tradition

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

Creative Cooking the fiery passion
chives dill sour cream cayenne pepper egg crayfish pepper and salt
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
Creative Cooking the fiery passion menu privacy policy
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 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.
Belgian Cuisine taste and tradition

salmon terrine

chives dill sour cream cayenne pepper egg crayfish pepper and salt