Salmon and dill terrine with two types of salmon
A tender two-salmon terrine flavoured with dill, served with a lemon yoghurt sauce.
2 people
Medium
€€
Approximately 550 kcal per person (estimate)
Preparation
20 min
Cooking
55 min
Preparation
Coarsely chop the fresh salmon, cut into pieces (SuperSonic Chopper Extra).
Add the egg, cream, lemon, dill leaves, salt and pepper, then mix (with the paddle) until combined.
Cut the smoked salmon into pieces, add it and mix (Kpt silicone spatula thin).
Lightly oil the 500 ml Ultra Pro terrine dish (Easylogics basting brush Pro) and pour in the mixture.
Cover and cook in a preheated oven at gas mark 6 or 180°C for about 35 minutes, then uncover and cook for about another 20 minutes.
Blend the shallots and mix with the sauce ingredients. Keep the sauce in the fridge.
Leave to cool before serving with the sauce, chopped dill and pink peppercorns.
The day before: Prepare the terrine and sauce, then keep them in the fridge.
Utensils
SuperSonic® Chopper Extra
Regular price
€76,40
Sale price
€76,40
Regular price
€84,90
Kpt silicone spatula thin
Regular price
€13,40
Sale price
€13,40
Regular price
€14,90
Easylogics basting brush Pro
Regular price
€9,60
Sale price
€9,60
Regular price
€14,90
Ultra Pro 500 ml terrine dish
Regular price
€34,90
Sale price
€34,90
Regular price
Ingredients
- Ingredients for 2 people
- 200 g skinless fresh salmon
- 150 g smoked salmon
- 100 ml full-fat pouring cream
- 2 eggs
- 1 tsp lemon juice
- 4 sprigs of dill
- Pink peppercorns
- Salt and pepper
- Sauce:
- 10 g peeled shallot
- Zest of ½ an unwaxed lemon
- 2 sprigs of dill
- 1 yoghurt (125 g)
- Salt and pepper
salmon
terrine
dill
festive starter
Christmas
prepare the day before
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