Salmon terrine with both textures

Method

1. 1

   Cut the fresh salmon coarsely, then mix it with eggs, garlic, cream and chives until you get a smooth and homogeneous preparation.

2. 2

   Tap the bottom of a cake pan with slices of smoked salmon.

3. 3

   Pour one third of the preparation, add new slices of smoked salmon, then repeat the operation by alternating preparation and salmon.

4. 4

   Finish with the rest of the preparation, place the mould in a water bath and cover it with aluminium paper.

5. 5

   Bake in a preheated oven at 180°C for about 50 minutes, then remove the foil and continue cooking for another 10 minutes.

6. 6

   Let cool slightly, gently demoulate, sprinkle with chiselled chives and serve.

Nutrition

calories

230 kcal

fatContent

17 g

fiberContent

0 g

sugarContent

1 g

sodiumContent

295 mg

proteinContent

16 g

cholesterolContent

152 mg

carbohydrateContent

2 g

saturatedFatContent

8 g

unsaturatedFatContent

9 g

Indicative values from the source, for the original recipe.

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