FRIJE

Instructions

• 1.   Soften the gelatin in cold water. Set aside.
• 2.   Trim the ends of the leeks, cut them to the size of the terrine, and then plunge them into a large pot of boiling water for 15 minutes.
• 3.   Drain them, cut them in half, and split the sections lengthwise. Place your salmon fillets in a pot of hot fish stock for 3 to 5 minutes covered. Drain the fish. Strain the stock, add the lemon juice and gelatin, and mix.
• 4.   Line your mold with slices of smoked salmon, allowing the ends to hang outside. Pour a layer of jelly. Arrange 2 fillets in the terrine, alternating with 3 leek sections. Sprinkle with chopped dill. Repeat the process, reversing the salmon fillets and remaining leeks. Pour jelly until it reaches the top.
• 5.   Fold the slices of smoked salmon to cover the terrine tightly. Cover with plastic wrap and place it in the refrigerator for at least 12 hours. When serving, turn the terrine onto a serving dish and decorate the top with salmon roe and dill sprigs.

Nutritional information *