You need
400g fresh salmon peeled
filet
2 tbsp. green peas
(frozen
4 eggs
A bunch each of parsley, chives, sorrel, basil
4 tbsp. l. heavy cream 22%
0,5 ch. l. paprika butter salt
white pepper
Preparation
Steam green peas for 5-10 minutes, strain them in a colander, cover with ice water to keep their color. Chop the sorrel along with the rest of the herbs, add the cream 2 tbsp. l. , grind with blender, add peas, 2 eggs, salt, pepper, beat until smooth. Cut fish into pieces, add cream, the rest of the eggs, salt and pepper, chop with a blender. Grease an extra rice bowl or any size appropriate deep dish, place half of the fish mixture, all of the green mixture, the rest of the fish mixture. Cover with baking paper, cook for 60 minutes Combination Cooking program . Let cool, then chill in the refrigerator.
Slice into 1 cm thick slices, serve with green mayonnaise.
Can you please provide the recipe for the salmon terrine with green mayonnaise? I’m curious about the ingredients and steps involved in making this dish.