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 a salmon terrine with shrimp mousse, with an infinity sign symbolizing my endless love for this man. We celebrated this event outside the city, and the terrine was perfect for a snack in nature. I invite you to my declaration of love.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. To begin with, we will prepare the Bechamel sauce. I’ll melt the butter in a frying pan.
  2. Add flour, mix well until it starts to bubble, but does not change color.
  3. Pour in a thin stream of milk, mix well, add salt, pepper, nutmeg. Mix well and send to a cool place to cool down to room temperature, covered with a lid so that a crust does not form.
  4. Cut olives, pickles, chopped dill into small cubes.
  5. Take the leek – cut off only the green parts. I chose long ones with wide leaves.
  6. And blanch in boiling water for 5 minutes. Then pour cold water for a few minutes and spread it on the board.
  7. Take pieces of salmon, peeled from bones and skin.
  8. Puree whipped in a blender with a nozzle “knives”, added egg, starch, salt, pepper, all the bechamel sauce, mixed well again.
  9. Here is such a beauty turned out.
  10. Add finely chopped olives, cucumbers and olives, mix well.
  11. Now we prepare the filling: shrimp, cream, salt are well ground in a blender with a knife attachment.
  12. Added paprika, starch, pepper, mixed well.
  13. Grease the terrine mold (I have 2 liters) with butter and put the blanched leek leaves a little overlap so that they hang.
  14. Put half of the salmon mousse in a terrine dish.
  15. Sheets of nori are laid out according to the size of the terrine mold, 2 tracks of shrimp mousse are laid out on them at a distance of 2 cm from each other, rolled into 2 tubes towards each other to make an eight, and the first half of the salmon mousse is put on this roll. Here you need to be extremely careful. My whole structure shifted sideways during baking.
  16. Top with the remaining salmon mousse.
  17. Cover everything with hanging leek leaves and send it to the oven. I put the terrine mold into a larger mold, into which I poured water. The oven was preheated to 180 degrees and baked for 60 minutes.
  18. Turn the finished terrine onto a platter and put it in the refrigerator for 8-10 hours. I had a night, and the next morning we went out of town.
  19. Here is my infinity sign, however, shifted a little to the side. It turned out to be a very tender, spicy snack. It looked very unusual on a festive table.
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