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315 Salmon terrine Recipe

315 Salmon terrine
Source: danon

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Ingredients

  • 400 g Salmon
  • 2 Fennel
  • 2 Eggs
  • 30 mL (2 tablespoon) Chives
  • 0.5 teaspoon Parsley
  • 0.5 teaspoon Chervil, dried
  • 0.5 teaspoon Dill
  • 0.5 teaspoon Tarragon
  • 2 Lemon
  • 5 mL (1 teaspoon) Tabasco
  • 30 mL (2 tablespoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
PREP TIME
15m
COOK TIME
30m
TOTAL TIME
45m
YIELD
4

Instructions

  • Preheat the oven to 350 °F.
  • Wash and chop the herbs. Cut the salmon in large chunks.
  • Remove the salmon skin and bones and blend the flesh in a food processor with the herbs, egg whites, 1 tablespoon of olive oil, the juice of half a lemon, a few drops of Tabasco sauce, salt and pepper.
  • Pour the preparation in a lightly oiled loaf pan and cook in a bain-marie in the oven for 30 minutes. Leave to cool.
  • Remove the fennel bulbs and the outer layer. Pluck the leaves off and dice finely. Mix with a diced lemon keeping the zest. Drizzle with 2 tablespoons of lemon juice and 4 tablespoons of olive oil. Season with salt and pepper.
  • Serve the salmon terrine along with the fennel and lemon salad.

Dinner

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A recipe from danon

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