Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Salmon terrine with hard-boiled eggs
 
 
8 ServingsPTM25 min

Salmon terrine with hard-boiled eggs


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Line a cake mold with plastic foil and spread the smoked salmon slices over the mold. Leave to hang over the edges.
  2. Bring the fish stock to the boil with the lemon juice and place the salmon fillet in it. Leave to poach on low setting in about 5 minutes.
  3. Let the gelatin soak in cold water. Take the salmon fillet from the stock and allow to cool.
  4. Boil the eggs in about 8 minutes. Rinse them under cold water and peel them. Beat the whipped cream almost stiffly and cool away.
  5. Strain the fond and heat again. Allow the gelatine to roast and let it cool while stirring until the mixture is lumpy.
  6. Put the cooked cooled salmon fillet with the ricotta and the boneless fond in the food processor and finely grind. Season to taste with salt and pepper and possibly some lemon juice or / and grater.
  7. Put the mixture in a bowl and pour in the whipped cream. Spoon half of this mixture into the mold and smooth. Put the eggs in and press them a little. Fill with the rest of the salmon mixture, smooth and fold over the overhanging smoked salmon.
  8. Cover with plastic foil and put in the refrigerator for at least half a day or night. Put the tureen on a dish and garnish with dill if necessary.

Blogs that might be interesting

pregnant and cream cheese

Nutrition

280Calories
Sodium0% DV0g
Fat31% DV20g
Protein44% DV22g
Carbs1% DV2g
Fiber0% DV0g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading