Salmon Terrine
A delicate salmon terrine pressed in the ham maker, blending fresh and smoked salmon with cream, egg yolks, dill and lemon.
🍳 Cook: 40 min
Ingredients
| 400 g | salmon fillets | |
| 100 g | smoked salmon | |
| 50 ml | cream | |
| 2 | egg yolks | |
| 1 tsp | 5 ml | fresh dill, chopped |
| 1 tsp | 5 ml | lemon juice |
| — | salt | |
| — | pepper |
Instructions
- Divide the cooled salmon fillets and mix them together with pieces of the smoked salmon in a mixer.
- While mixing, gradually add the egg yolks, then the cream, salt, pepper, chopped dill and lemon juice. Mix only briefly, for approx. 30 seconds.
- Fill the ham maker with the salmon blend and place cling foil on top.
- Close the ham maker using the adapter, put it into a bain marie and cook for 40 minutes at 85 °C.
- Leave the pressed terrine to cool until the next day.
- Serve with bread, fresh vegetables and salmon caviar.