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Starters, soups and salads 23
Delicate salmon terrine with prawns [Index: ] [Index: ]
MCRC00901952_BO_feine_Lachsterrine_m_Garnelen-020_F39MCRC00914980_SE_feine_Lachsterrine_m_Garnelen-024MCRC00900540_NF_feine_Lachsterrine_m_Garnelen-018_RZ0StartersFishFreshwater fishSaltwater fishSeafoodPreparation methodsSteamingRecipe categoriesFish
For 8 servings
Glass cake mould, 30 cm
FISH TERRINE:
600 g fresh salmon fillet
Sea salt
400 ml cream
½ organic lemon
½ organic orange
White pepper freshly ground
2 tsp honey mustard
100 g fresh prawns
2 tsp pickled green peppercorns
IN ADDITION:
4 tbsp herbs, chopped
2 tbsp pink pepper berries
Butter for greasing
Per serving
255 kcal, 3 g carbs, 19 g fat, 19 g protein, 0,2 BU
PREPARATION
1. Rinse the salmon fillet under cold water, pat dry with kitchen towel and cut into chunks approx.
2 cm in size. Leave to freeze slightly for approx. 45 minutes in the freezer compartment.
2. Then, purée the salmon fillet with ½ tsp sea salt and slowly pour the cream in. Wash the orange
and lemon in hot water and dry them. Grate the lemon and orange peel. Squeeze the lemon. Add the
lemon and orange peel to the salmon mixture and season to taste with pepper, 1 tsp lemon juice and
honey mustard.
3. Grease the cake tin. Fill the tin with half of the salmon mixture. Arrange the prawns in a central
layer lengthwise. Distribute the green peppercorns to the left and right. Add the remaining salmon
mixture on top and cook the salmon terrine as indicated.
4. Leave to cool down a little after cooking. Tip out of the tin, sprinkle all over with the chopped
herbs and leave to cool down fully.
5. Sprinkle with pink pepper berries before serving.
Setting procedure:
Steaming
80 °C
Cooking time: 45-50 minutes