{"id":279344,"date":"2014-07-25T15:04:00","date_gmt":"2014-07-25T13:04:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/salmon-terrine"},"modified":"2022-07-08T09:38:05","modified_gmt":"2022-07-08T07:38:05","slug":"salmon-terrine","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/salmon-terrine\/","title":{"rendered":"Salmon Terrine"},"content":{"rendered":"
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\nHere is a terrine that I hope will make people happy! A fresh dish to be enjoyed on a hot summer day. Very simple to make with a rather nice visual, it will have its place on the buffets of your vacations. You can also customize it with herbs in the egg layer or in the salmon stuffing. Or why not in each one! Feel free to post photos of your creations on the Facebook page of the blog HERE<\/a>! <\/div>\n
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\nRecipe for a terrine of 6 or 8 persons:<\/div>\n
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\nThe special jelly:<\/span><\/b><\/div>\n
\n-1 bag of madeira jelly prepared with 200ml of water (instead of 500ml as indicated on the package)<\/span><\/b><\/div>\n
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\nSalmon stuffing:<\/span><\/b><\/div>\n
\n-600g of fresh salmon (to have 500 cooked without bones or skin)<\/span><\/b><\/div>\n
\n-150g of jelly<\/span><\/b><\/div>\n
\n-80g of mayonnaise<\/span><\/b><\/div>\n
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\nStuffing with eggs:<\/span><\/b><\/div>\n
\n-3 hard-boiled eggs<\/span><\/b><\/div>\n
\n-60g of mayonnaise<\/span><\/b><\/div>\n
\n-35g of jelly<\/span><\/b><\/div>\n
\n-herbs if you want: parsley, chives, dill…<\/span><\/b><\/div>\n
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\n-8 to 10 slices of smoked salmon<\/b><\/span><\/div>\n
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\nPrepare the jelly by pouring one bag in only 200ml of water. (Do not follow the advice of the package which says to put 500ml, because we want a more important concentration for this recipe!)<\/i><\/div>\n
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\nMix well, bring to a boil and turn off the heat. Set aside at room temperature. <\/i><\/div>\n
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\nPrepare a traditional “homemade” mayonnaise. For those who do not know how to make it, the recipe is HERE<\/a> but without putting the white at all! Or a very good commercial mayo. <\/i><\/div>\n
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\nPlace the raw salmon in a large pot of cold water with a few bay leaves. <\/i><\/div>\n
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\nBring everything to a boil and then turn off the heat. Leave the salmon in this very hot water for 15 minutes. <\/i><\/div>\n


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\nDrain it and let it cool to room temperature. The salmon can be cooked the day before… There should be 500g of cooked salmon without bones or skin.<\/i><\/div>\n


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\nSkin the salmon as much as possible to remove ALL the bones! This is the most time-consuming part of the process, as there is nothing worse for me than spitting out bones in a ready-made dish. In a fresh fish yes, but in a terrine, no ! <\/i><\/div>\n
\nPlace the salmon flesh in a blender with the mayonnaise (80g) and the 150g of concentrated jelly. <\/i><\/div>\n
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\nMix to obtain a stuffing.<\/i>
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\nPeel the hard-boiled eggs and cut them into coarse pieces.<\/i>
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\nPlace them in a bowl with the mayo (60g) and jelly (35g). Mix with a spoon. You can add herbs (parsley, chives, dill).  <\/i>
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\nLightly butter the inside of a 20cm long cake pan. You can brush with melted butter. This will help (greatly!!) with the unmolding of the terrine because the salmon will “slide” on the butter. Explanations later…<\/i><\/div>\n
\nPut the lightly buttered pan in the freezer for 10 minutes to “set” the butter. Remove the terrine and place the slices of smoked salmon as shown in the photo to line the pan. <\/i>
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\nPour in half of the salmon filling, making sure to even out the surface.<\/i>
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\nThen pour in the entire egg filling. <\/i>
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\nFinish with the remaining salmon filling. <\/i><\/div>\n


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\nFold the slices of smoked salmon over the stuffing and chill the terrine for at least 4 hours. <\/i>
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\nTo unmould: turn the terrine over on a plate and run a hair dryer over the surface of the mould. The heat will melt the butter and the salmon will slip! Hop it is unmoulded ! <\/i><\/div>\n


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\nAll you have to do is enjoy this fresh and delicious terrine in the shade!<\/i><\/div>\n
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