Salmon Terrine -a great starter for any special occasion

Ingredients

• 400 g salmon fillet
• 1 egg white
• 1 carrot
• 1 zucchini
• 250 ml cream - ice cold
• 1 generous pinch of salt
• White pepper
• 1 pinch of cayenne pepper
• 1 pinch of curry
• 1/2 teaspoon lemon juice
• Butter for the mold
• 1 Tbsp lemon juice
• 2 Tbsp olive oil
• 2 Tbsp poultry broth
• 4 Tbsp cream -ice cold
• 1 generous pinch of salt
• white pepper
• cayenne
• 0.5 tsp Dijon mustard

Instructions

1. 1

   Cut a part of the salmon fillet into a narrow fillet the length of the terrine, which should weigh around 150g.

2. 2

   Please wrap this in cling film and refrigerate.

3. 3

   Chop the remaining salmon fillet and puree it together with the egg white in a blender, then strain through a sieve into a cold bowl and chill.

4. 4

   Use a potato peeler to peel wide strips from the zucchini and the carrot

5. 5

   Bring a pot of salted water to the boil and blanch the carrot and zucchini, drain and allow to cool.

6. 6

   Butter the terrine form and carefully line it with the carrot and zucchini strips, whereby these must overlap on the long sides of the form so that the filled terrine can be closed afterwards.

7. 7

   Carefully work the ice-cold cream into the fish mixture with a wooden spoon - proceed as if you were going to whip a mayonnaise: only add as much cream as you can work up. This is crucial for a good bond of the mass.

8. 8

   Season the mass with the spices and mustard.

9. 9

   Pour half of the fish mixture into the mold, insert the salmon fillet and fill up with the rest of the mixture.

10. 10

    Close the terrine with the overlapping ends of the carrots and zucchinis and add the lid, place the mold in a water bath, fill up to the edge of the terrine mold with hot water, put it in the oven on the middle rack and cook at 150 degrees for about 1 hour.

11. 11

    Please always do the finger test - the terrine should feel elastic, not hard. Then let the terrine cool down at kitchen temperature and let it cool down overnight in the refrigerator.

12. 12

    wash and drain the lambs lettuce

13. 13

    Mix the ingredients for the dressing into a sauce and whisk together

14. 14

    Carefully remove the salmon terrine from the form and turn it onto a board.

15. 15

    Cut the terrine into slices and serve with the lamb's lettuce and dressing