Terrine of salmon with shrimp

Description

Easy, juicy, tender fish pie with sweet onion shell. On the festive table it will please you and your guests not only with their taste and appearance. But if a piece remains, then the next day after a hearty holiday feast, your body will thank you;) But most valuable to me in this recipe that you can cook it we will before the holiday.

Ingredients

Salmon

500 g
Chicken egg

1 piece
Capers

1 Tbsp
Parsley

1 Tbsp
Corn starch

3 tsp
Nori
Shrimp

300 g
Yolk egg

1 piece
Paprika sweet

1 tsp
Olive oil
Salt
Black pepper
Milk

250 g
Butter

1 Tbsp
Flour

1 Tbsp
Nutmeg
Leeks

2 piece

Cooking

To prepare the white sauce you need to melt the butter in a saucepan until foaming, add flour. Stirring constantly, fry it in oil for 1-2 minutes. The mixture should start to bubble, but be careful that flour does not change the color.

Stir in the milk, stirring constantly to avoid lumps, add salt, pepper, add nutmeg. Cook for 3-4 minutes, once the mixture starts to thicken, remove from heat, slightly cool and that sauce was a little dried out, cover with cling film.

Further, we need to milling fish.

A very sharp knife to cut the fillet along the spine.

Cut rib bones.

To cut to the abdomens skin, then holding the skin with your hand, carefully remove it with a knife. It is more convenient to do everything on a cutting Board.

Hold your finger on the fillet just above the ridge, feeling the delicate bones, pry with a knife and remove them.

Cut the fish into small pieces, place in a blender (grinder with small sieve) and punching until smooth.

Chop finely a tablespoon of capers (or olives, or olives) and parsley.

Cut white part of leek, we won't need it. The green part to disassemble the leaves, wash, blanch in boiling water until soft.

Mix the minced salmon with white sauce.

Add the herbs, capers, egg, 2 teaspoons cornstarch, salt and pepper.

Mix gently until smooth, cover with cling film, put into the refrigerator.

Prepare products for shrimp core.

Shrimp should be defrosted and boiled. But I found only pickled. Peeled shrimp, egg yolk, 1 tsp ground paprika, 1 tsp of corn starch season with salt and pepper, to punch in a blender until smooth.

Spread shrimp paste on the nori sheet, roll sausage.

Form (18х9) greased with olive oil, blanched to shoot a bow so that the edges hanging down on all sides. Spread a layer of minced fish.

In the middle lay the shrimp core.

Close the core of the meat from all sides to trample the stuffing is not necessary, just wet the spoon with cold water and smooth the surface. To cover the drooping leaves of the leek.

In shape, big in size, pour boiling water, put the form with a terrine, covered with foil. Cook in a preheated 180*C oven for 1 hour. Cold terrine to turn on a large platter, removing shape (!!!), and put in the refrigerator for 10-12 hours.

12 hours to remove the form, drain, slice thickness of 1 cm On the whole process of cooking to the oven, including step-by-step photo shoot, it took me 1 hour 03 minutes. Fun and delicious holidays to you!

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