General Information
- Prep Time: 15 minutes
- Cooking Time: 50 minutes
- Recipe for 6 people
Ingredients
- 400 g salmon trout, skinless and boneless
- 1 untreated lemon
- 10 chives
- 4 sprigs flat-leaf parsley
- 250 g cottage cheese (fromage blanc)
- 2 eggs
- 10 g butter, for greasing the mold
- 50 cl court bouillon
- Salt and pepper from a mill
Preparation
- Bring the court bouillon to a boil. Add the salmon trout and poach for 5 minutes. Drain and gently flake the fish into a bowl.
- Beat the cottage cheese with the eggs until smooth. Add to the bowl with the flaked salmon trout. Grate in the lemon zest, finely chop the parsley and 8 chives, then stir in. Season with salt and pepper to taste.
- Preheat the oven to 180°C (th. 6). Line a terrine mold with lightly buttered parchment paper. Pour in the mixture. Place the terrine in a bain-marie and bake for 45 minutes.
- Remove from the oven and bain-marie. Let cool before unmolding. Garnish with remaining chives and serve with a fresh green salad.
This sophisticated terrine, drawing from classic French techniques, delivers delicate flavors and a creamy texture. Bon appétit!
