Salmon and Courgette Terrine

Name: Salmon and Courgette Terrine
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 Shallot; 1/2 (approx. 100 g) Courgette; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g Salmon fillet; 2 Protein (size M); 400 g Whipped cream; 30 g dried tomatoes in oil; 3 discs Smoked salmon; 1 collar flat leaf parsley; 2-3 TEASPOONS Sweet peppers; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 Shallot
1/2 (approx. 100 g) Courgette
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g Salmon fillet
2 Protein (size M)
400 g Whipped cream
30 g dried tomatoes in oil
3 discs Smoked salmon
1 collar flat leaf parsley
2-3 TEASPOONS Sweet peppers
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Peel and finely dice the shallot. Wash and clean the zucchini and cut into small cubes. Heat oil in a pan. Sauté the shallots and zucchini cubes for about 2 minutes while stirring. Season with salt and pepper. Let it cool down on a flat plate
2
Wash the salmon and cut into small pieces. Puree the salmon and egg white for approx. 30 seconds with a hand blender, adding cream little by little. Put it in a cold place
3
Drain the tomatoes. Cut tomatoes and smoked salmon into small cubes. Wash parsley, shake dry and chop finely. Mix parsley, courgette, shallots, tomato and salmon cubes with the salmon-cream mixture. Season with salt, pepper and paprika powder. Grease a box form (20 x 11 x 7 cm). Pour in the salmon-cream-mixture and smooth it down. Cook in a preheated oven (electric cooker: 160 °C/ convection oven: 135 °C/ gas: see manufacturer) for approx. 50 minutes. Cover with foil halfway through the cooking time
4
Take the terrine out of the oven and let it cool down for about 4 hours. Turn out of the mould and serve cold. Serves with salad
5
waiting time approx. 4 hours