This is a terrine that I love to serve my guests! It is easily made, not hugely expensive, can be prepared in advance and is very refined! You can even place it in the freezer.
Recipe Salmon Terrine
- 5 1/2 sheets of gelatine
- 200 g double-cream cheese
- 125 g cream horseradish (glass)
- White pepper
- 1/2 bunch of plain parsley
- 2 tablespoons of Cognac
- 100 g of whipped cream
- 6 slices (à 30 g) smoked salmon
- 1 head Frisée salad
- 1 bunch dill
- 1 tsp of liquid honey
- 3 tablespoons light balsamic vinegar
- 4 tbsp olive oil
Line 6 cups with cling film.
Soak 4 sheets and 1 1/2 sheets of gelatine separately in cold water.
Stir cream cheese and cream horseradish, season with salt and pepper. Set aside 75 g of this mixture. Wash parsley and peel leaves. Blanch leaves in boiling salted water for 1 minute and drain. Heat Cognac and dissolve 4 sheets of gelatine. Stir 1 tablespoon cream cheese mixture into the gelatine, stir into the remaining cream cheese horseradish mass. Beat the cream until stiff and pull it under the mass.
Line coffee cups with salmon slices so they stick out on the edge. Fill in half of the mousse and leave to cool. In the meantime, put remaining cream cheese in a universal shredder. Express parsley well, add and mix well. Heat 2 tablespoons of the green mass and dissolve the 1 1/2 sheets of gelatine in it. When the light mousse begins to set, carefully spread the green cream over the cups and chill again.
After approx. 20 minutes, spread the remaining horseradish mousse onto the cups, smooth over and fold over the protruding salmon slices and press firmly. Cool salmon terrine overnight. Clean the lettuce, wash and spin dry. Wash the dill, put some aside for garnish. Roughly chop the remaining dill and place in a small bowl. Add honey and vinegar and stir well. Gradually add the oil and season with salt and pepper.
Serve salmon terrine on a plate, spread salad on top and drizzle with a little vinaigrette. Garnish with dill.
Tip If you double the quantity you can do a spectacular log for a buffet.
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