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Print Recipe
Rice and Salmon Terrine with Blueberry Sauce Recipe
A typical representative of French cuisine. Elegant, light and very refined, despite its simplicity, is well suited as a snack or main course. A berry sauce creates a bright contrast and helps to set off its delicate, rice-fish taste.
Cook Time 70 minutes
Servings
Ingredients
Cook Time 70 minutes
Servings
Ingredients
Instructions
  1. Rice pour water, bring to a boil and cook over low heat under the lid in 20 minutes. Cool.
    Rice  pour water, bring to a boil and cook over low heat under the lid in 20 minutes. Cool.
  2. Rice, eggs, cream and salmon fillet punch in a blender. Add salt and ground black pepper to taste. Stir well.
    Rice, eggs, cream and salmon fillet punch in a blender. Add salt and ground black pepper to taste. Stir well.
  3. Pour the resulting mixture into a silicone mold and place in a baking tray in which water is poured. This is to ensure that the terrine after baking remained soft and juicy. Bake in a preheated 180 *C oven for 40-45 minutes.
    Pour the resulting mixture into a silicone mold and place in a baking tray in which water is poured. This is to ensure that the terrine after baking remained soft and juicy. Bake in a preheated 180 *C oven for 40-45 minutes.
  4. Remove from the oven and the terrine needs to reach room temperature. Then, put it away in a cool place for several hours, preferably overnight. Cut into pieces, serve with sauce.
    Remove from the oven and the terrine needs to reach room temperature. Then, put it away in a cool place for several hours, preferably overnight. Cut into pieces, serve with sauce.
  5. To prepare the sauce: combine in a saucepan thawed blueberries, sugar, finely chopped onions, vinegar, salt to taste. Boil after boiling for 2-3 minutes over medium heat. The bow must remain in the state of al - dente.
    To prepare the sauce: combine in a saucepan thawed blueberries, sugar, finely chopped onions, vinegar, salt to taste. Boil after boiling for 2-3 minutes over medium heat. The bow must remain in the state of al - dente.

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