Salmon terrine
1 tbsp butter
750 g fresh salmon or trout fillet,
unsmoked and diced
90 g white bread, diced
1 egg
Salt
Pepper
Nutmeg
350 ml double cream
1 tbsp fresh dill, chopped
Accessories
Frying pan
1 glass baking dish, 20 cm long
or a terrine dish
Type of dish
Snacks
Type of ingredient
Fish
PreparationFry the onion in the butter, add the
diced salmon and continue to fry
gently. Cool slightly, then add the
bread, egg, seasoning and cream.
Leave to stand for approx. 60 minutes.
Purée the mix in several batches in a
food processor. Stir in the dill. Place in
a greased glass dish or a terrine dish.
Tap the dish firmly on a soft surface
several times to ensure there are no
gaps in the mixture. Cover and cook.
Allow to cool and pour off any liquid
that appears. Turn out of the dish and
cut into slices. Serve hot or cold with
toast and a mustard or horseradish
sauce.
diced salmon and continue to fry
gently. Cool slightly, then add the
bread, egg, seasoning and cream.
Leave to stand for approx. 60 minutes.
Purée the mix in several batches in a
food processor. Stir in the dill. Place in
a greased glass dish or a terrine dish.
Tap the dish firmly on a soft surface
several times to ensure there are no
gaps in the mixture. Cover and cook.
Allow to cool and pour off any liquid
that appears. Turn out of the dish and
cut into slices. Serve hot or cold with
toast and a mustard or horseradish
sauce.
TipsRecommended settings
Oven function: Fan plus
Temperature: 130–150 °C
Shelf level: 1
Duration: 60–70 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 50–60 minutes
Tip
The terrine is equally delicious made
with smoked or unsmoked salmon or
trout.
Oven function: Fan plus
Temperature: 130–150 °C
Shelf level: 1
Duration: 60–70 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 50–60 minutes
Tip
The terrine is equally delicious made
with smoked or unsmoked salmon or
trout.