Filter
Reset
Sort ByRelevance
Krystyna00
Salmon terrine with avocado and shrimps
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Drizzle the avocado with the lemon juice. Mix the curd with the mascarpone, lemon zest, salt and pepper.
-
Divide this mixture over 2 bowls. Stir in half the horseradish and half the mustard by the other half.
-
Cut the crusts on the side of the bread. Cut the bread into long slices and cut off all the crust. Roll something flat.
-
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.
-
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).
-
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.
-
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.
-
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.
-
Put slices of egg and shrimp on them. Sprinkle the sides and top with the dill and chives. Cut the terrine into slices.
Blogs that might be interesting
-
25 minLunchdried apricots, sinaapel, lime, sugar dumplings, almond shavings, mascarpone, fresh fresh mint, powdered sugar, cinnamon,sugar dumplings with mascarpone and apricot lime salad
-
30 minLunchchicken bouillon, chicken fillet, avocado, lemon, chives, chives, walnut, sour cream, blueberry,tartlet of poached chicken with avocado and blueberries
-
20 minLunchsunflower oil, shallot, Red pepper, fresh ginger, lemongrass, chicken bouillon, coconut milk, chicken broth tablet, chicken breast, lime, Thai fish sauce, fresh coriander,Thai chicken soup with coconut and coriander
-
15 minLunchextra virgin olive oil, Red wine vinegar, mustard, fresh parsley, garlic, Bettine larde, lentils, tomatoes, curly lettuce melange, Red onion,lentil salad with au gratin goat cheese
Nutrition
600Calories
Fat43% DV28g
Protein68% DV34g
Carbs18% DV54g
Loved it