Filter
Reset
Sort ByRelevance
KELLI-JO
Terrine of beet rootstock stew with smoked salmon
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Line the mold with foil and then cover with about half of the salmon. Let the slices of salmon hang over the edges.
-
Stir the stew well with the olive oil and divide half of this mixture over the mold. Press well and smooth. Divide a few slices of salmon over here.
-
Beat the cream cheese with the cream and dill until smooth and season with pepper and lemon juice.
-
Divide half of this mixture over the terrine form. Cover with a couple of slices of salmon and continue with the rest of the stew, salmon and cream cheese. Fold the overhanging salmon over the filling and cover with foil.
-
Let the tureen stiffen in the refrigerator for at least 2 hours.
-
Deposit the tureen on a shelf and remove the foil. Cut into thick slices.
Blogs that might be interesting
-
60 minAppetizersomething crumbly potatoes, traditional olive oil, garlic, fresh spinach, grilled red pepper, soft goat's cheese 55, fresh basil,vegetarian role -
30 minAppetizeronion, leeks, winter carrot, unsalted butter, chicken broth in pot, wheat flour, tap water, medium sized egg, fresh cream,Queen's Soup -
90 minAppetizerpavé campaigner, Spanish olive oil, garlic, ground cumin, vine tomatoes, fresh melon salad, Red onion, Red wine vinegar,gazpacho with melon -
35 minAppetizershallot, zucchini, traditional olive oil, vegetable stock of tablet, dry white wine, fresh basil, frozen garden peas, White bread, fresh chives, semi-skimmed milk, cream cheese natural,frothy zucchini soup with chives and toast
Nutrition
395Calories
Fat43% DV28g
Protein42% DV21g
Carbs4% DV12g
Loved it