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.
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
fresh salmon
court stock
gelatine
cream
salmon eggs
lettuce
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.
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
fresh salmon
court stock
gelatine
cream
salmon eggs
lettuce
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
