Salmon and zucchini terrine

Ingredients for 12 servings:

• 1 shallot(s)
• ½ zucchini
• salt and pepper
• 1 tbsp olive oil
• 400 g salmon fillet(s)
• 2 m.-large egg whites
• 400 g whipped cream
• 30 g tomatoes, dried in oil
• 3 slices of smoked salmon
• 1 bunch parsley, flat
• 2 tsp sweet paprika powder
• Fat for the mold

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 50 minutes; Total time approx. 5 hours 35 minutes

Low in calories

Peel and dice the shallot. Wash and finely dice the zucchini. Heat oil in a pan. Briefly sauté the shallot and zucchini cubes. Season with salt and pepper. Let cool. Wash the salmon and cut into small pieces. Puree the salmon and egg white with a hand blender for about 30 seconds, gradually adding the cream. Chill. Drain the tomatoes. Cut the tomatoes and smoked salmon into small cubes. Wash the parsley, shake dry, and chop finely. Mix the parsley, zucchini, shallot, tomato, and salmon cubes with the salmon and cream mixture. Season with salt, pepper, and paprika. Grease a loaf pan (20 x 11 x 7 cm). Pour in the salmon and cream mixture and smooth down. Bake in a hot oven (electric oven: 160°C/convection oven: 135°C) for approximately 50 minutes. Cover with aluminum foil halfway through. Remove the terrine from the oven and let it cool for approximately 4 hours. Turn it out of the dish and serve cold. Serve with salad.