Salmon Terrine with Sieve Sauce on Fresh Figs

The preparation is necessary 1 day before! Cut the smoked salmon into pieces and place in the refrigerator together with the whipped cream and fresh cream for about 1/2 hour. In the meantime, soak the gelatine in a little cold water for about 10 minutes.

Heat the veal stock, add the juice of one lemon and sherry and season with pepper. Squeeze the gelatine and let it melt in the hot liquid. Allow to cool a little. Blend the salmon and whipped cream mixture in a hand mixer or with a hand blender. Stir the stock with the gelatine into the fish mousse and then season the whole thing repeatedly.

Line the loaf pan or baking dish with aluminum foil. Line its bottom and sides with slices of smoked salmon, making sure that they overhang a little at the edges. Set aside remaining salmon slices, they will be needed for covering. Rinse the dill, chop the leaves finely and sprinkle half of it on the bottom of the mold (on the salmon). On top of this, fill the fish mousse into the mold, smooth it out and sprinkle the remaining dill over it.

Fold the overhanging parts of the salmon slices over it, cover the terrine with the retained salmon slices and press them smooth. Close the lid and put the terrine in the refrigerator. It will be ready to cut after about 24 hours.

About 2 hours before serving, turn out the salmon terrine and carefully remove the aluminum foil.

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