Terrine of two kinds of salmon and avocado.

Cooking such degrees dishes like terrines very interesting. It is absolutely meditative process! Maximum precision, almost architectural accuracy, patience, and most importantly – the inability to immediately evaluate the result – all this as well as possible helps to clear the mind of all superfluous, to think about something really important and just enjoy it in true creativity and the creative process I suggest you try.

For 6 servings

-120g breadcrumbs (I took a whole grain bread, I think that, if we take the white, the texture is more tender)
-600 g fillet of fresh salmon
-2 tablespoons white wine
-70 g butter + a bit of foil for lubrication
-4 egg yolks
-1 teaspoon grated horseradish
-bay leaf 1 pcs.
-pinch of ground nutmeg, salt, pepper
-300 g smoked salmon (smoked can not be replaced in the salted taste is quite different)
-2 ripe avocados
-200 g sour thick cream
-1 teaspoon grated horseradish
-Salt pepper

1. Preheat the oven to 150C.
2. Prepare the terrine form: pave its foil greased with butter, you can do 2-3 coats if thin foils, or you have any doubt that it can break through.
3. Salmon cleaned of skin and bones, cut into pieces. Pour into a saucepan of water (so much so that it covered the salmon), add to the wine and bay leaf. Blanch for 2-3 minutes.
4. blanched pieces of salmon put into a blender, chop. Add bread crumbs, 1 dessert spoon of grated horseradish, butter, egg yolks, nutmeg, salt and pepper to taste. (Salt can be added quite a bit, as smoked salmon salty enough.) All mix thoroughly.
5. fillet of smoked salmon cut into thin slices.
6. Avocado peel and seeds, each fruit cut into 2 halves.
7. At the bottom of the prepared pan put the pieces of smoked salmon to the bottom has been completely closed. You can put as much as possible accurately, since then it will be the top of terrine.
8. Next, put a layer weight of fresh salmon (1 \ 2 of the total).
9. The next layer of avocado halves lay in the middle of one short side of the form to another, so that each piece of terrine was avokado.Ih can be a little push into the layer of fresh salmon.
10. Next, lay out the remainder of the mass of fresh salmon.
11. The final layer Put slices of smoked salmon. They should completely cover a lot of fresh salmon.
12. Cover the terrine with foil and bake in a water bath (put form to another form of deep and pour hot water to the middle of a terrine form) for about 1 hour, until the terrine grabbed.
13. Allow the terrine to cool completely and store in the refrigerator for a few hours to stand.
14. Before serving, remove the top foil and turn terring on a plate. Conveniently first cover form a terrine dish, then flip them together to dish turned out to be the bottom.
15. For the sauce: mix sour cream with horseradish, salt and pepper.

If you want to submit a terrine as a main course, it goes well with asparagus, poached yatsom and truffle oil.

Asparagus: Asparagus young need to cook in boiling water with the addition of 1chl olive oil for 2-3 minutes (for asparagus “mature”, it is possible to hold a little longer, but it should stay in the middle, crunchy! In this case, better to let it be buggy than overcooked) .

Poached egg: in my experience the most convenient option – to put it in a pan Serving ring or just any deep enough molds, pour, or to close the ring molds, add a few drops of vinegar, bring to a boil. The water should not boil, it should be a little shake, otherwise eggs will be inaccurate. Then in a bowl beat the eggs one by one and carefully pour into molds or rings. Cook for about 3 minutes. Serve immediately.

Serving: on a plate put on 1-2 slices of terrine, asparagus next to put on her to put a poached egg and drizzle with truffle oil. Terrine oil does not need to be watered.

You can leave a response, or trackback from your own site.

Leave a Reply