Ingredients (Serves 12-15)
- 300 g cooked salmon
- 500 g smoked salmon
- 300 g Elle & Vire liquid cream
- 160 g pre-sliced smoked salmon
- Chervil
- Tarragon
- Flat parsley
- Mint
- Mash
- 200 g shellfish jelly
- 3 tablespoons vinaigrette
- Salt, ground pepper
- 20 g salmon eggs (chum)
Preparation
- Preparation time: 25 minutes (plus 12 hours chilling)
Difficulty: Intermediate
- Line the terrine with cling film, then arrange slices of pre-sliced smoked salmon.
- Chop the cooked salmon and large-cubed smoked salmon in a food processor.
- Whip the Elle & Vire liquid cream and fold into the salmon mixture. Season with salt and freshly ground pepper.
- Fill the terrine with this salmon mousse and refrigerate for 12 hours.
- To plate, arrange mixed lettuce dressed with vinaigrette and chopped herbs on the plate, then top with a slice of terrine.
- Garnish with dill and salmon roe. Surround with shellfish jelly.
Source: Creation designed by the chefs of the École Lenôtre on the initiative of Elle & Vire.
