Description
Terrines are "stacked" from large pieces of a variety of products, and then are put under pressure. This fish terrine consists of pieces of white and red fish, olives, pepper, carrots, tarragon and Basil, spices... framed cheese crust... This dish can diversify the holiday table, and everyday food. Very delicate and unusual taste of the dish will not leave You indifferent.
Ingredients
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Sour cream
0.66 cup
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Black pepper
-
Salt
-
Flour
1.5 Tbsp
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Cheese sausage
200 g
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Chicken egg
4 piece
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Basil
-
Salmon
100 g
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Fish fillets
1000 g
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Green olives
0.5 can
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Carrots
2 piece
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Pepper
4 piece
Cooking
the form (1.5 liters) grease with vegetable oil, lay a piece of paper. cheese to grate on a coarse grater, mix with two eggs and flour. spread evenly the bottom and sides of the form, a good pepper
carrots grate on a coarse grater and put a layer over the cheese
cut three small block from the white fish fillet and wrap with Basil leaves
put in a diagonal form
to slice the salmon and put between the rolls of fish fillets and Basil leaves
the rest fillet cut into large pieces, mix with two eggs, sour cream, olives. season with salt and pepper. add leaves of tarragon and a small Basil leaves. mix well
put half of the mixture on top of it to put cut the pepper half rings
pour the remaining mixture
tightly cover the top with foil. place the form with a terrine in a different form, larger size. pour boiling water so that it reached mid-side shape of a terrine
cook in a preheated 200C oven for 1 hour. allow to cool at room temperature. on top of the foil to put the goods and send in the fridge for 24 hours
after 24 hours remove the foil and flip the terrine. cut into pieces.
Bon appetit! :)
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