Terrine of salmon and caviar.

This is one of my favorite pies. It boiled steamed or baked salmon is combined with fresh onion and red caviar. It turns out very tasty. And if you apply paste on puff pastry, it will be even tastier. All lovers of eggs and fish dedicated.

For the preparation of 48 layered “sandwich” with pate

we need:
• 300-400 g salmon or trout, baked or steamed;
• 150-200 grams of butter;
• 100-130 grams of caviar;
• 1 small onion;
• 2 packages of puff pastry (4 sheets);
• salt to taste.

Cooking method:  
1. chops onions and fish and still warm with the help of a blender. Add the butter, salt and fight together.

2. Ready remove pate in the refrigerator to harden it a little (but not much) – then we will squeeze it out of culinary syringe.

3. Meanwhile Let us test. Each layer, without rolling, cut into 6 pieces and send in a preheated 180 degree oven for 10-15 minutes.

4. We obtain a solid base for the “sandwich” and allowed to cool.

5. Since our base is too high and lush, it did not cut two pieces and lightly crush each of them. Prevented pate in cooking syringe and squeezing it to the base on the diagonal, leaving empty spaces between the strips. The resulting gaps spoon lay eggs. And, you can smear a paste to the base and top with caviar.

6.You can bring to the table.

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