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