Smoked salmon terrine
Instructions
Puree salmon and reach into or in a bowl.
Blend trout and collected in another bowl.
Whip the cream, divide in half and add in the two fish smoothies.
A mould lined with abundant cassette plastic wrap so that it further over the edge.
Spread evenly over the salmon mixture.
Sprinkle with lumpfish eggs.
Cover with the mixture of trout.
Close the mold with foil and keep in the fridge for about 6 hours.
Put on the serving dish.
Accompanying wines: Aldo Adige Chardonnay DOC, Orvieto DOC, Greco Di Tufo DOC.
Ingredients and dosing for 6 persons
- 200 g of smoked salmon
- 200 g of smoked trout
- 10 cl of cream
- 1 jar of lumpfish eggs