FRIJE

Instructions

• 1.   While the salmon fillet is cooking, roughly chop the smoked salmon and put the pieces in a bowl. Once the salmon fillet is cooked, roughly chop it as well, then mix it with the smoked salmon.
• 2.   To start, remove the skin and bones from the salmon fillet (you can also ask your fishmonger to do it for you). Put it in the steamer basket or in court-bouillon and cook for 8 to 10 minutes.
• 3.   Wash, dry, and finely chop the chives. Crush the pink berries. Beat the thick sour cream with the whole eggs, and add the chives and pink berries. Season with salt and pepper. Pour the cream into the cooked and smoked salmon mixture and mix everything well.
• 4.   Preheat the oven to 350°F (180°C). Butter six ramekins or a terrine and distribute your salmon mixture in them. Place the ramekins or your terrine in a large ovenproof dish and fill it halfway with warm water. Then cover this dish with aluminum foil and bake your salmon terrine for 45 minutes in a water bath.
• 5.   Once your salmon terrine is cooked, remove it from the oven. Unmold the ramekins or the terrine onto plates and let cool to room temperature, then refrigerate for at least 1 hour.
• 6.   Take your salmon terrine out of the refrigerator, and decorate your plates with well-seasoned mesclun leaves and a beautiful slice of lemon.

Nutritional information *

Reference

• www.cuisineaz.com/recettes/terrine-de-saumon-29121.aspx