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Salmon terrine with green mayonnaise

You need

400g fresh salmon peeled

filet

Salmon terrine with green mayonnaise

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.

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John Techno

Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.

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Comments: 1
  1. Benjamin Jones

    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.

    Reply
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