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Krystyna00
Salmon terrine with avocado and shrimps
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Ingredients
Directions
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Drizzle the avocado with the lemon juice. Mix the curd with the mascarpone, lemon zest, salt and pepper.
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Divide this mixture over 2 bowls. Stir in half the horseradish and half the mustard by the other half.
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Cut the crusts on the side of the bread. Cut the bread into long slices and cut off all the crust. Roll something flat.
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Line the cake mold with foil and let it overhang generously. Brush a bread roll with horseradish cream and place the buttered side upwards in the mold. Divide 1/3 of the salmon, half of the avocado and lay a layer of peppers on it.
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Spread a bread roll on both sides with mustard cream, place in the mold and place a layer of paprika, the rest of the avocado and half of the remaining salmon (put the rest in the cooling).
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Brush a bread roll on one side with horseradish cream and lay with the smeared side on the salmon to cover. Fold the foil over the bread.
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Place a full liter pack (eg milk) so that it is slightly weighted and put the tureen in the refrigerator for at least 3 hours. Mix the curd cream that is left over.
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Unfold the foil, turn the tureen and remove the foil. Brush the terrine with the curd cream and cover the top with the remaining salmon.
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Put slices of egg and shrimp on them. Sprinkle the sides and top with the dill and chives. Cut the terrine into slices.
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Nutrition
600Calories
Fat43% DV28g
Protein68% DV34g
Carbs18% DV54g
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