Description
Very tender, juicy, mouth-watering salmon dish, and milk. Is easy, can be eaten hot or cold, as an appetizer or main dish. Looks impressive, may well decorate the holiday table.
Ingredients
-
Salmon
700 g
-
Fish ROE
200 g
-
Semolina
2 Tbsp
-
Chicken egg
1 piece
-
Onion
1 piece
-
Garlic
1 tooth
-
Mustard
1 Tbsp
-
Cream
100 ml
-
Salt
1 tsp
-
The mixture of peppers
0.25 tsp
-
Greens
-
Vegetable oil
0.5 Tbsp
-
Mozzarella
50 g
Cooking
To prepare, take any fish of the salmon species, I have coho salmon. Fish clean, cut into fillets, cut into slices, also peel and cut the onion and garlic.
Them fish, onion and garlic in a meat grinder, add the cream, egg, salt, pepper and mustard with the beans. All is well vymeshivayut carefully to the pomp.
Add the semolina semolina from "Mistral". Stir.
Take the milt of salmon, cut into pieces randomly.
Add milk to the fish stuffing, there also put chopped herbs, fresh or dry. I have dried parsley. Stir.
Take convenient for baking form. I like one-off forms out of aluminum foil. Grease the form with a brush oil. Put in the minced form.
Top grate mozzarella or any hard cheese. Put in a pan with water (water bath) in heated to 180 degrees oven and bake for 45 minutes.
Take out the terrine from the oven, allow to cool a little. If you, like me, a single form, it is easy to cut and get smooth.
Serve the terrine hot or cold. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.