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Salmon terrine with vegetables

Salmon terrine with vegetables

Name: Salmon terrine with vegetables
Yield: Serves 8 - 12
Ingredients: 400 g of salmon fillet; 200 ml of liquid cream; 2 egg whites; 6 g of salt; A pinch of white pepper; 2 carrots; 100 g of roasted red pepper; 100 g of roasted green pepper

8 - 12 people

00h 00

Ingredients

400 g of salmon fillet
200 ml of liquid cream
2 egg whites
6 g of salt
A pinch of white pepper
2 carrots
100 g of roasted red pepper
100 g of roasted green pepper

Method

Cut the salmon fillet into chunks. Mash with the cream, egg whites, salt and pepper and blend until you obtain a smooth, homogenous mixture. Set aside in the refrigerator. Peel the carrots and boil them for several minutes to soften them. Cut the roasted peppers and the carrots into strips and, in successive layers, place half of the salmon mousse, the strips of vegetable and then the second half of the mousse into the terrine. Cover and cook in the microwave for 10 minutes at 800 W or in a bain-marie in the oven, preferably fan-assisted, for 35 minutes at 160°C. Leave to rest and serve cold.