SALMON TERRINE (LIKE A MAKI)

SALMON TERRINE

This is a gorgeous terrine when you don't want to cook. This is an excellent terrine when you don't want to eat but you are a little bit hungry....Yes, I know. It seems strange to say it but I am sure that 99% of you understand me... Especially after a Pantagruel feast for Christmas (particularly when you are skiing...). And that you are feeling a little bit "je ne sais quoi"...
It takes 10 minutes to realize.30 minutes to bake. And 1 hour to gently set in your fridge.
Enjoy on its own or with a lovely crusty bread. Perfect with a nice tomato coulis or an homemade mayonnaise...

SALMON TERRINE
A quick glance in your kitchen...

In your fridge
Salmon
Eggs
Goat cheese
Pepper
Mint
Basil

In your cupboard
Toasted nori sheets
Shallot

SALMON TERRINE
Serves 6-8
300g of salmon (diced)

3 eggs

Around 20g of toasted Nori sheets

100g of goat cheese

1 pepper (diced)

1 crushed shallot

A few leaves of mint and basil finely chopped

Preheat the oven to 200° C.

In a bowl, combine the eggs with the goat cheese, shallots, pepper and salmon.

Line with cling film a loaf tin. This will help to release the “terrine”.

Line carefully with the Nori sheets the loaf tin as well.

Pour the preparation in the loaf tin.

Fold the excess Nori sheets to close the “terrine” precisely.

Bake in a Bain-Marie (water bath) for 30 minutes.

When cooked. Set aside.

Then leave in the fridge to set properly.

Serve chilled but not too cold…

Inspired by 750g magazine