Salmon terrine with asparagus

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Salmon terrine with asparagus

Salmon terrine with asparagus

Salmon terrine with asparagus
Salmon terrine with asparagus
Number of people

800 g fresh salmon

3 eggs

3 green asparagus

Jelly powder (about 1/2 bag)

10 basil leaves

50 g chopped chives



1 glass of olive oil


Preparation: 20 min
Cooking time: 30 min
Step 1
To be prepared at least the day before, for a cake pan about 28 cm long.
Step 2
Slice the salmon fillet into thin escalopes and marinate them with olive oil, part of the chives, salt and pepper.
Step 3
(leave to marinate at least while the other ingredients are being prepared)
Step 4
Harden the eggs, cool.
Step 5
Grind the hard-boiled eggs.
Step 6
Drain the small asparagus.
Step 7
Butter the cake tin, season the inside with salt and pepper and sprinkle with a pinch of powdered jelly.
Step 8
Prepare the terrine: layer it alternately with the egg minced meat, salmon, remaining chives, basil, asparagus tips, powdered jelly, etc., and finish with the salmon.
Step 9
Press well.
Step 10
Butter a sheet of parchment paper the size of the mould and cover the terrine.
Step 11
Cook in a water bath for 30 minutes in the oven at 180°C (thermostat 6).
Step 12
Let cool, put in the fridge until the next day.
Step 13
Unmould and serve sliced with a light mayonnaise sauce flavoured with chives or tartar sauce
Author's note
This terrine can also be prepared with fresh asparagus. Use powdered jelly such as Madeira jelly (do not prepare it), powder it lightly (as if it were salted).

I add my grain of salt

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