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Print Recipe
Terrine of Salmon with Shrimp Mousse Recipe
Recently we had a wedding anniversary, and I wanted to cook a treat for my beloved husband not only delicious, but also with meaning. And it turned out to be this salmon terrine with shrimp mousse, with the sign of infinity, symbolizing my endless love for this man. We celebrated this event in the country, and terrine was perfect for a snack in nature. I invite you to my Declaration of love.
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. To start preparing the Bechamel sauce. I'll melt the butter in a pan.
    To start preparing the Bechamel sauce. I'll melt the butter in a pan.
  2. Add flour, stir well until it starts to bubble, but does not change color.
    Add flour, stir well until it starts to bubble, but does not change color.
  3. Add a thin stream of milk, stir well, add salt, pepper, nutmeg. Well stirred and sent to a cool place to cool to room temperature, covered with a lid so as not to form a crust.
    Add a thin stream of milk, stir well, add salt, pepper, nutmeg. Well stirred and sent to a cool place to cool to room temperature, covered with a lid so as not to form a crust.
  4. Small cubes cut olives, pickles, chopped dill.
    Small cubes cut olives, pickles, chopped dill.
  5. Take leeks - cut off only the green parts. Chose long, with wide leafs.
    Take leeks - cut off only the green parts.  Chose long, with wide leafs.
  6. And blanched in boiling water for 5 minutes. Then poured cold water for a few minutes and spread out on the Board.
    And blanched in boiling water for 5 minutes. Then poured cold water for a few minutes and spread out on the Board.
  7. Take pieces of salmon, cleaned of bones and skin.
    Take pieces of salmon, cleaned of bones and skin.
  8. Pureed in a blender with a nozzle "knives", added egg, starch, salt, pepper, all the béchamel sauce, once again soon to a good mix.
    Pureed in a blender with a nozzle "knives", added egg, starch, salt, pepper, all the béchamel sauce, once again soon to a good mix.
  9. Here is such a beauty turned out.
    Here is such a beauty turned out.
  10. Poured finely chopped olives, cucumbers and olives, stirred well.
    Poured finely chopped olives, cucumbers and olives, stirred well.
  11. Now make the filling: shrimp, cream, salt, well-ground in a blender with a nozzle "knife".
    Now make the filling: shrimp, cream, salt, well-ground in a blender with a nozzle "knife".
  12. Added paprika, starch, pepper, stir well.
    Added paprika, starch, pepper, stir well.
  13. Form to terrina (I to 2 litres), greased with butter and put leaves blanched leek a little overlap to hung.
    Form to terrina (I to 2 litres), greased with butter and put leaves blanched leek a little overlap to hung.
  14. Put half salmon mousse laid out in a form for terrine.
    Put half salmon mousse laid out in a form for terrine.
  15. Sheets of nori laid out the size of a form for terrine, on them at a distance of 2 cm from each other laid out 2 tracks of shrimp mousse, wrapped in 2 tubes towards each other to get an eight, and this roll put on the first half of salmon mousse. Here need to be extremely careful. I have the entire construction during baking has shifted to one side.
    Sheets of nori laid out the size of a form for terrine, on them at a distance of 2 cm from each other laid out 2 tracks of shrimp mousse, wrapped in 2 tubes towards each other to get an eight, and this roll put on the first half of salmon mousse. Here need to be extremely careful. I have the entire construction during baking has shifted to one side.
  16. From above covered the remaining salmon mousse.
    From above covered the remaining salmon mousse.
  17. Covered all the leaves hanging leek and sent in the oven. Form to terrina I put in a bigger form, which poured water. The oven was heated to 180 degrees and baked for 60 minutes.
    Covered all the leaves hanging leek and sent in the oven. Form to terrina I put in a bigger form, which poured water. The oven was heated to 180 degrees and baked for 60 minutes.
  18. Ready terrine to turn over the terrine on a dish and put it in the refrigerator for 8-10 hours. I had a night, and the next morning we went to the country.
    Ready terrine to turn over the terrine on a dish and put it in the refrigerator for 8-10 hours. I had a night, and the next morning we went to the country.
  19. Here's my infinity sign, however, moved a little to the side. It turned out very gentle, spicy snack. It looked very unusual on the holiday table.
    Here's my infinity sign, however, moved a little to the side. It turned out very gentle, spicy snack. It looked very unusual on the holiday table.

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