A typical representative of French cuisine. Elegant, light and very refined, despite its simplicity, it is well suited as an appetizer or main course. Berry sauce creates a bright contrast and helps to set off its delicate rice-fish taste.
| Cook Time | 70 minutes |
| Servings |
Ingredients
- 200 gram Salmon
- 200 gram Cream
- 3 pieces Chicken egg
- 50 gram Rice
- 0,5 piece Onion
- 100 gram Blueberry frozen
- 50 gram Brown sugar
- 50 ml Vinegar
- Salt
- Black pepper
Ingredients
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Instructions
- Fill the rice with water, bring to a boil and cook on low heat under a lid for 20 minutes. Cool.
- Whisk rice, eggs, cream and salmon fillets in a blender. Add salt and pepper with ground black pepper to taste. Mix well.
- Pour the resulting mixture into a silicone mold and place it on a baking tray with water poured into it. This is done so that the terrine remains soft and juicy after baking. Bake in a preheated 180 * C oven for 40-45 minutes.
- Remove the terrine from the oven so that it reaches room temperature. Then put it away in a cool place for a few hours, preferably overnight. Cut into pieces, serve with sauce.
- To prepare the sauce: mix thawed blueberries, sugar, finely chopped onion, vinegar, salt to taste in a saucepan. Cook after boiling for 2-3 minutes over medium heat. The onion should remain in the al dente state.
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