Salmon terrine with 7-ingredient sauce

Ingredients for 4 servings:

• 135 g smoked salmon
• 125 g cream
• 225 g crème fraîche
• 3 ½ sheets of white gelatin
• Water, cold for soaking
• 100 ml veal stock
• 1 tsp lemon juice, freshly squeezed
• 1 tsp dry sherry
• pepper
• 300 g smoked salmon, cut into thin slices
• 2 bunches of dill
• 1 egg(s), size M
• 50 g butter
• 50 g Dijon mustard, mild
• 50 ml sherry
• 60 ml tarragon vinegar
• 50 g sugar
• 50 ml beef stock
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 30 minutes; Total time approx. 1 day 1 hour 30 minutes

The salmon terrine must be prepared the day before. Cut the smoked salmon into small pieces and place in a bowl. Add the cream and crème fraîche and mix everything together. Refrigerate the mixture for half an hour. Soak the gelatin in cold water for 10 minutes. Heat the veal stock. Add the lemon juice and sherry. Season with pepper. Squeeze out the gelatin and dissolve it in the veal stock. Let cool. Remove the salmon mousse from the refrigerator and puree with a hand blender. Stir the cooled veal stock into the salmon mousse and season with salt and pepper to taste. Line a loaf pan with cling film. Then arrange the smoked salmon slices on the bottom and sides, ensuring they overhang slightly over the edges. Set aside some salmon to cover the mousse later. Wash the dill, pluck it, finely chop it, and stir it into the mousse. Now pour the salmon mousse into the dish. Fold the overhanging salmon slices over the mousse and cover with the remaining slices. Cover the dish with cling film and refrigerate for 24 hours. This will ensure the terrine is firm enough to slice. The 7-ingredient sauce must also be prepared at least 1 day in advance. To do this, place all ingredients in a saucepan and heat until just before boiling point. Whisk vigorously with a whisk until a thick, creamy sauce forms. The sauce must not boil. Season the sauce with salt and pepper, cover, and refrigerate for at least 24 hours. Remove the terrine from the refrigerator 2 hours before serving. Before serving, remove the top film and turn the salmon terrine out. Now carefully remove the remaining film. Carefully cut the terrine into approximately 1 cm thick slices using an electric knife. Caution: An electric knife is required. Using a regular knife, the slices will crumble. While slicing, gently support the slices to prevent them from falling apart. Arrange the salmon terrine on plates along with the 7-ingredient sauce and serve.