Salmon terrine II

Ingredients for Salmon terrine II

Instructions for Salmon terrine II

To prepare the Salmon terrine II recipe, please follow these instructions:

The fish boils approx. 10 min. In water added salt, lemon juice and bay leaf. Remove the skins and legs and cool the fish a little.

French bread is soaked in the cream, 1/4 of fish meat (the finest pieces) is stored and the rest blends together with créme fraichen, sweet French bread and a pair of eggs. The rest of the eggs are stirred together with esdragon, salt and pepper. Half of the dough is distributed in a very well-stocked form (butter it twice).

The whole of the fish pieces and half of the shrimp are laid down, the rest of the dad will come over. Place in the oven approx. 1 3/4 hour at 175 gr. The terrain raises something up but falls down when cooled.

The terrain should preferably pull to the next day. Cut into slices and decorate with the rest of the prawns and crisp or dill. The sauce is stirred together, seasoned with spices and served to.