Leek and Two Salmon TerrineTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Refrigeration time: At least 4 hours
Cooking time: 2 hours for the court-bouillon + 15 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:106.6 kcal
Proteins:4.8 g
Fats:0.7 g
Carbohydrate:27.1 g
Fibers:5.3 g
Sugar:1.6 g
Cholesterol:0 mg
Sodium:24 mg
Calcium:127.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
slices of smoked salmon
fresh salmon
salmon trimmings (ask your fishmonger)
1
leek
1
packet of powdered gelatin or 1 sheet
1
carrot
1
onion
0.5
x
500
ml
lime per
salt and white pepper
oil
METHOD
- prepare the court-bouillon by simmering the leek green, carrot, onion and salmon trimmings in boiling water for 2 hours; strain and return to the pot;
- cut the white part of the leek into thin strips lengthwise; add to the court-bouillon and cook for about 15 minutes;
- meanwhile, cut the fresh salmon into fillets about 2 cm (3/4") thick, 2 cm wide and the length of your terrine - you can also place pieces end to end if necessary;
- place the salmon fillets in a strainer; place over the simmering court-bouillon; cover and steam for 5 minutes; remove;
- dissolve the gelatin in as much court bouillon as desired; season with salt and pepper; add the juice of 1 lime;
- drain the white parts of the leek.
Assembly
- oil a terra cotta or porcelain (but not metal) terrine;
- line the bottom and sides with slices of smoked salmon;
- place two salmon fillets on top and then a few strips of leek white;
- repeat, altering the position of the second layer of salmon so that the strips are not exactly over the first ones;
- gently pour the cooled but not set gelatin over the mixture;
- cover with slices of smoked salmon; refrigerate;
- just before serving, unmold and transfer to a serving platter; cut with a very sharp knife so as not to break up the salmon.
SOMMELIER
A white Burgundy - Chartron et Trébuchet 1998CHEF'S NOTES
We have garnished the plate with red salmon roe and a little chive sauce.
We're giving you ingredients without specifying quantities: the principle is so simple that you can make the terrine for as many portions as you wish.
