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 Salmon Terrine with Shrimps Recipe
Light, juicy, tender fish pate with sweet onion husks. On the festive table, it will please you and your guests not only with its taste, but also with its appearance. And if a piece remains, then the next day after a dense festive feast, your body will thank you, but the most valuable thing for me in this recipe is that we will cook it on the eve of the holiday.
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine Norwegian Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Course Birthday Food Dishes, Breakfast Lunch, Children's Food Ideas, Christmas Food Dishes, Diet Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Valentine's Day Food, Vegetarian Food and Diet
Cuisine Norwegian Cuisine
Prep Time 10 minutes
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. To make the white sauce, melt the butter in a saucepan until foam forms, add flour. Stir constantly, fry it in oil for 1-2 minutes. The mass should start to bubble, but make sure that the flour does not change color.
    To make the white sauce, melt the butter in a saucepan until foam forms, add flour. Stir constantly, fry it in oil for 1-2 minutes. The mass should start to bubble, but make sure that the flour does not change color.
  2. Pour in the milk, stirring constantly so that there are no lumps, add salt, pepper, and nutmeg. Cook for 3-4 minutes, as soon as the mixture begins to thicken, remove from the heat, cool slightly and cover with cling film to dry the sauce a little.
    Pour in the milk, stirring constantly so that there are no lumps, add salt, pepper, and nutmeg. Cook for 3-4 minutes, as soon as the mixture begins to thicken, remove from the heat, cool slightly and cover with cling film to dry the sauce a little.
  3. Next we need to chop the fish.
    Next we need to chop the fish.
  4. With a very sharp knife, cut the fillet along the spine.
    With a very sharp knife, cut the fillet along the spine.
  5. Cut the rib bones.
    Cut the rib bones.
  6. Trim the abdomen to the skin, then, holding the skin with your hand, carefully remove it with a knife. It is more convenient to do all this on a cutting board.
    Trim the abdomen to the skin, then, holding the skin with your hand, carefully remove it with a knife. It is more convenient to do all this on a cutting board.
  7. Swipe your finger along the fillet just above the ridge, feeling for the thin bones, pry with a knife and remove them.
    Swipe your finger along the fillet just above the ridge, feeling for the thin bones, pry with a knife and remove them.
  8. Cut the fish into small pieces, transfer to a blender (meat grinder with a fine sieve) and whisk until smooth.
    Cut the fish into small pieces, transfer to a blender (meat grinder with a fine sieve) and whisk until smooth.
  9. Finely chop a tablespoon of capers (or olives) and parsley.
    Finely chop a tablespoon of capers (or olives) and parsley.
  10. Cut off the white part of the leek, we won't need it. The green part is disassembled into leaves, washed, blanched in boiling water until soft.
    Cut off the white part of the leek, we won't need it. The green part is disassembled into leaves, washed, blanched in boiling water until soft.
  11. Mix the minced salmon with white sauce.
    Mix the minced salmon with white sauce.
  12. Add the herbs, capers, egg, 2 teaspoons of corn starch, salt and pepper.
    Add the herbs, capers, egg, 2 teaspoons of corn starch, salt and pepper.
  13. Gently mix until smooth, cover with cling film, put in the refrigerator.
    Gently mix until smooth, cover with cling film, put in the refrigerator.
  14. Prepare the products for the shrimp core.
    Prepare the products for the shrimp core.
  15. The shrimp should be thawed and, if possible, boiled. But I found only pickled ones. Peeled shrimp, yolk, 1 tsp ground paprika, 1 tsp corn starch season with salt and pepper, whisk in a blender until smooth.
    The shrimp should be thawed and, if possible, boiled. But I found only pickled ones. Peeled shrimp, yolk, 1 tsp ground paprika, 1 tsp corn starch season with salt and pepper, whisk in a blender until smooth.
  16. Put the shrimp mass on a sheet of nori and roll it into a sausage.
    Put the shrimp mass on a sheet of nori and roll it into a sausage.
  17. Grease the form (18x9 cm) with olive oil, blanch, cut onions so that the edges hang from all sides. Lay out a layer of minced fish.
    Grease the form (18x9 cm) with olive oil, blanch, cut onions so that the edges hang from all sides. Lay out a layer of minced fish.
  18. Put the salmon and nori in the middle.
    Put the salmon and nori in the middle.
  19. Close the core of the minced meat from all sides, it is not necessary to make minced meat, just moisten a spoon with cold water and level the surface. Cover the drooping leek leaves.
    Close the core of the minced meat from all sides, it is not necessary to make minced meat, just moisten a spoon with cold water and level the surface. Cover the drooping leek leaves.
  20. Pour boiling water into a larger mold, put it in a form with terrine, covered with foil. Cook in a preheated 180* oven for 1 hour. Put the cooled terrine on a large plate, without removing the mold, and refrigerate for 10-12 hours. After 12 hours, remove the mold, strain, cut into slices 1 cm thick. Happy and delicious holidays to you!
    Pour boiling water into a larger mold, put it in a form with terrine, covered with foil. Cook in a preheated 180* oven for 1 hour. Put the cooled terrine on a large plate, without removing the mold, and refrigerate for 10-12 hours. After 12 hours, remove the mold, strain, cut into slices 1 cm thick. Happy and delicious holidays to you!
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