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.

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.