Recently, it has become very fashionable to cook a variety of terrines - vegetable fish and meat. The very place of this dish on the festive table, among the cold appetizers. Below, we will consider a few recipes for making terrine from salmon.
Salmon Terrine
Ingredients:
- salmon smoked or salted - 250 g;
- fresh salmon - 250 g;
- quail eggs - 5 pcs .;
- crab sticks -7 pcs .;
- cream - 100 ml;
- dill - 10 g;
- laurel leaf (for salmon cooking);
- peppercorns (for cooking salmon).
Preparation
Cook fresh salmon in a small amount of water with a laurel leaf and black pepper. It is important not to digest, the fish should be gentle. We take shape and lining it with food film to hang. Then lining the inside surface with smoked or salted fish (so that it hangs over the edges of the mold). We cook the boiled fish in a blender, add half of the cream and finely chopped dill. We lay half the mass on the bottom of the mold and level it.
Separately we grind the crab sticks with the remaining cream. Cooked quail eggs lay in the middle, on top of the salmon mass. We lay out the mass of crab sticks from above, level. The next layer is laid out the remaining mass from the salmon and also level. We close with dangling slices of salmon, then with a film and put in the refrigerator for two hours. Then pull out of the mold with food film. Terrin cut into wide pieces, put on a plate, decorate with greens and serve to the table.
Terrine of salmon with green peas
Ingredients:
- salmon fillet - 350 g;
- thick sour cream - 4 tbsp. spoons;
- eggs - 6 pcs .;
- paprika - ½ tbsp. spoons;
- pistachios - 50 g;
- green peas - 300 g;
- greens - parsley, coriander, green onions.
Preparation
Remove the fillet from the skin and grind it, add 2 tbsp. spoons of sour cream, 3 eggs, paprika, season with salt and pepper, mix well. Boil the green peas in boiling salted water for a couple of minutes, water
Add the remaining sour cream, season with salt and pepper, stir and add eggs, driving one by one so that the mousse will turn out. Lubricate the shape of the oil, put there 1/3 of the mixture of salmon, center the pistachios, cover the second third salmon.
Carefully lay out the mousse, top spread the rest of the salmon and level. Cover with foil and bake in a water bath at a temperature of 180 degrees for one hour, then cool and clean in the refrigerator. Serve this terrine with mayonnaise, into which we knead crushed blanched herbs - parsley, onion, tarragon.