salmon terrine

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.

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.