Fine Salmon Terrine with Sauce great recipe for great occsions.

Ingredients 

For 4 servings

8 sheets of white gelatin

600 g smoked salmon

500 ml cream

150 g sour cream

Dry Vermouth e.g. Noilly Prat

freshly ground white pepper

1 piece of black truffle

200 ml cream

1 teaspoon freshly grated horseradish

Method 

1 The gelatin sheets according to package label

2.Soak in cold water. 1 / 3 of salmon fillets into small cubes and set aside. Add remaining 2 mash salmon with 50 ml of cream and sour cream. 

3 Season with pepper and vermouth. The truffle chop and add to the salmon cubes to the ground and below . Lift

4 gelatine leaves, expressing cautious . Dissolve With some of the crowd mix, then with the remaining Mass mixing.

5 The remaining cream until stiff and carefully fold into the salmon mass.

6 A terrine mold with plastic wrap lining, pour in the ground and smooth out. Cover and refrigerate at least 4 hours to be determined.

7 terrine plunge cut, and serve garnished with a little dill. For the sauce, beat the cream until stiff and mix with horseradish.

Preparation time: 30 minutes (plus cooling time)

Per serving about 1000 kJ kcal/4200

E 37 g, 93 g fat, 7 g KH