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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.
Course Birthday Food Dishes, Dinner Dishes, Holiday Food, Lunch Second Breakfast, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine French
Cook Time 70 minutes
Servings
Ingredients
Course Birthday Food Dishes, Dinner Dishes, Holiday Food, Lunch Second Breakfast, New Year Food Dishes, Snacks, Valentine's Day Food
Cuisine French
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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