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CANDYLAND7
Salmonterrine
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Ingredients
Directions
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Grease the cake mold and top with smoked salmon slices. Leave overhanging at the top. Put this in the refrigerator.
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Beat the egg whites with a pinch of salt and pepper and pour over the bread cubes in a bowl. Let it take a few weeks.
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Meanwhile, heat the butter and gently fry the onion for about 5 minutes. Quench the wine and reduce it to a high level to half. Allow to cool down and pour into the bread mixture.
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Whisk the whipped cream and put in the refrigerator.
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Preheat the oven to 150 ° C. Put 2/3 of the salt cubes together with the bread and wine mixture, some salt and pepper in a food processor and grind it fine.
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Cut the rest of the salmon cubes into cubes and scoop them through the mixture. Gently fold the whipped cream through. Pour this mixture into the mold and smooth.
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Fold the overhanging smoked salmon over it and cover with aluminum foil. Put the mold in an oven dish and pour boiling water around it just on the edge.
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Fry the tureen in the oven for about 35 minutes. Remove the foil and let it cool down until lukewarm. Deposit the tureen on a dish and let it cool down further.
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Nutrition
290Calories
Sodium0% DV0g
Fat31% DV20g
Protein36% DV18g
Carbs2% DV6g
Fiber0% DV0g
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