Salmon Terrine Ii


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

Servings: 10.0 (servings)

Ingredients:











Instructions:

1. put the salmon fillet – maybe defrosted – into the boiling clear soup, cook in about 4 min.

Remove the salmon from the clear soup, let it cool down and divide it into small pieces.

Allow the squeezed gelatine to melt in the hot soup.

4. add crème fraîche, season heartily with chopped pepper, dill, salt, lemon and perhaps a dash of Tabasco.

When the mixture begins to firm up, add the salmon cubes.

Pour into a small loaf pan and refrigerate for about 6 hours.

7. briefly run the dish under warm water and turn out the terrine. Serve garnished with dill and lemon slices.

Serve with fresh baguette bread.

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