John Myers
Prawn and Salmon Terrinchen with Fresh Dill
The perfect prawn and salmon terrinchen with fresh dill recipe with a picture and simple step-by-step instructions.
- 250 g Salmon fillet
- 2 sheet Gelatin white
- 5 Branches Fresh dill
- 2 Discs Smoked salmon
- 3 tbsp Lowfat quark
- 2 tbsp Natural yoghurt
- 2 tbsp Creme fraiche Cheese
- 40 g Freshly cooked prawns
- Salt, black pepper from the mill
- Juice of half a lemon, some oil for brushing
- Preheat the oven to 160 degrees top and bottom heat. Salt and pepper the salmon fillet and wrap it firmly in oiled aluminum foil. Bake the packet in the oven for about 10 minutes. Then carefully remove the foil and collect the brew. Let the fish cool slightly. Rinse 4 gratin molds or cups with cold water and cover them generously with cling film.
- Soak the gelatine in cold water. Wash the dill, shake it dry and place a small twig on the bottom of a cup or mold. Chop the rest of the dill and set aside. Cover each branch of dill with a piece of smoked salmon. Dice the cooled salmon very finely. Mix the quark, yoghurt, creme fraiche, fish stock, remaining dill and lemon juice. Mix in the diced salmon.
- Squeeze out the gelatine and dissolve in a saucepan over low heat. Mix into the fish mixture. Salt and pepper the mixture and distribute it in the molds. Stamp the mold a few times to allow the air to escape. Cover the mass with the overhanging cling film. It is best to let the terrines set in the refrigerator overnight.
- To serve, turn the terrines out onto plates. Goes well with: Salad, baguette The terrines can be prepared 48 hours in advance.
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