315 Salmon terrine Recipe

Name: 315 Salmon terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

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.