From the one star french chef Patrick Asfaux
4.9/5 (33 votes)
Cooking time :
Total time :
Salmon terrine for 6 people :
- 700g of salomn filet, skin off and pinboned.
- 3 egg whites
- 100g pitted black olives, coarsely chopped
- 3 heart of palm
- 4dl creme fraiche
- 1 slice of smoked salmon
- 1 pinch cayenne pepper
For the cream of parsley
- 1 finely chopped shallot
- the leaves of a small bundle of flat parsley
- 10cl double cream
- salt and pepper
2) Wrap up the hearts of palm with the smoked salmon. Set them aside in the fridge.
3) Start your oven at 180 degrees Celsius (356F).
4) Pour half the salmon mixture in a greased cast iron terrine mould. Then, place the heart of palm rolls lenthwise, at the center of the mold and pour the rest of the mixture on the top of it. Level down the mixture with a palet knife.
5) Place your terrine (covered with some tin foil) in a bain-marie and into the hot oven for 45 minutes.
6) Meanwhile, blanch the parsley. Blend it with the double cream and the shallot. Then pass this sauce through a fine sieve and set aside in the fridge.
7) When your terrine is cooked, take it out of the oven and let it stand for 10 minutes before taking it out of its mould.
Then you will have two options:
You either serve your terrine warm, therefor carve six nice slices and simply, serve them with a drizzle of parsley cream around it. Or you serve the terrine cold. Then, put it the fridge for 3 hours. Carve 6 slices and serve with a small drizzle of parsley cream around them.