Light, juicy, delicate fish pate with a sweet onion shell. On the festive table it will please you and your guests not only with its taste but also appearance. And if a piece remains, then the next day after a dense holiday feast your body will thank you, but the most valuable thing for me in this recipe that we will prepare it on the eve of the holiday.
Prep Time | 10 minutes |
Cook Time | 90 minutes |
Servings |
Ingredients
- 500 gram Salmon
- 1 piece Chicken egg
- 1 tablespoon Capers
- 1 tablespoon Parsley
- 3 teaspoons Corn starch
- 2 pieces Nori
- 300 gram Shrimps
- 1 piece Egg yolk
- 1 teaspoon Paprika sweet
- 250 milliliters Milk
- 2 pieces Leeks
- 1 tablespoon Flour wheat / Flour
- Salt, pepper
- Nutmeg (ground)
Ingredients
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Instructions
- In a form larger in size, pour boiling water, place it in a form with terrine, covered with foil. Cook in a preheated 180*oven for 1 hour. Cool terrine turn on a large plate without removing the form, and refrigerate for 10-12 hours. After 12 hours to remove the form, drain, slice thickness of 1 cm Happy and delicious holidays to you!
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