Terrine of salmon with shrimp mousse "My endless love"

Description

We recently had a wedding anniversary, and I wanted to cook a meal for her beloved husband not only delicious, but also with meaning. And it turned out like a terrine of salmon with shrimp mousse, with the sign of infinity, symbolizing my undying love for this man. We celebrated this event in the country, and the terrine-perfect for meals outdoors. I invite you to my Declaration of love

Ingredients

Butter

50 g
Flour

50 g
Nutmeg

0.5 tsp
Salt
Black pepper
Gherkins

100 g
Green olives

50 g
Dill

30 g
Leeks

4 piece
Salmon

1 kg
Chicken egg

1 piece
Potato starch

18 g
Shrimp

300 g
Cream

170 g
Paprika sweet

10 g
Nori

4 piece

Cooking

To start preparing the Bechamel sauce. The butter will melt in a saucepan

Add the flour, stir well until it begins to bubble but not change color

Add a thin stream of milk, stir well, add salt, pepper, nutmeg. Stir well and sent in a cool place to cool down to room temperature, cover with a lid to form a crust

Small cubes sliced olives, pickles, little chopped dill

Leeks - cut off only the green part. White is not useful to me. Chose long, wide plates

And blanshirovat in boiling water for 5 minutes. Then filled with cold water for a few minutes and laid on the Board

Pieces of salmon, cleaned of bones and skin

Have purerave in a blender with a nozzle "knives", added the egg, starch, salt, pepper, whole Bechamel sauce, again spun up to a good mix

That's the beauty turned out

Poured chopped olives, cucumbers and olives, stir well

Now make the filling: shrimp, cream, salt, well-ground in a blender with a nozzle "knife"

Added paprika, starch, pepper, well stirred

Form to terrina (I to 2 litres), greased with butter and put leaves blindirovannye leek slightly overlap and to hanging

Half salmon mousse posted in the form for terrina

Nori sheets from Blue dragon laid out the size form to terrina, they are at a distance of 2 cm from each other posted 2 tracks from the shrimp mousse, wrapped in 2 tubes towards each other to get eight, and this roll was put on the first half of the salmon mousse. You've got to be extremely careful. I have the whole structure during baking shifted to one side.

Top covered the remaining salmon mousse

Covered all the hanging leaves of the leek and sent to the oven. Form to terrina I put in a bigger form, which poured water. The oven warmed to 180 degrees and bake 60 minutes

Ready to turn over the terrine on a dish and put it in the refrigerator for 8-10 hours. I stood in the night and in the morning we went to the cottage

Here's my infinity sign, however, moved a little to the side.

Turned out very tender, juicy snack. Very unusual look on the holiday table

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