Salmon Terrine


by Feli Chic'Cuisine

Here, wonderful flavor salmon is turned into delicious entree!


Ingredients;

Serves 8-12


  • 1 kg (2 lb) salmon fillet

  • 3 italian tomatoes, sliced

  • 1 leek, white only

  • 1 branch celery, ​

  • 1 onion

  • 1/2 cup chicken stock

  • 1/2 branch parsley

  • 4 eggs

  • 3 hard-boiled eggs

  • 1 lemon, zest and juice

  • 1/2 cup fresh dill leaf, chopped ​

  • 3 Tbsp drained capers

  • salt and fresh granted pepper



Method


1. ​Preheat the oven to 190°C ( 375°F). Grease and line a terrine pan with parchment paper.


​2. In a saucepan put the salmon cubs. Add the leek, celery, parsley, onion and chicken stock. Cook over medium heat for 10-12 minutes or until the salmon is cooked. Drain thoroughly the salmon, celery and leek. Set aside to cool.


3. In a large bowl, whisk 4 egg whites until thick and mousse-like. Add egg yolks one at a time and stir until the mixture is blended and smooth.​


4. In another bowl, combine the salmon (​sliced with a fork), leek and celery finely chopped, drained capers, salt and pepper. Add the chopped dill. Pour the egg mixture and mix very well.


​5. Cover bottom of pan with sliced ​​tomatoes (Italian tomatoes). Pour the salmon mixture. ​Peel hard-boiled eggs and embed them in the stuffing. Finish with Italian tomatoes, sliced.


​​6. Bake for 30-45 minutes or until golden-brown. Slip a knife around the edge and invert onto a serving plate.


7. Serve cold slices accompanied by mayonnaise if you wish.

​​





“Tell me what you eat, and I will tell you what you are" ― Jean Anthelme Brillat-Savarin​


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