Just thaw the fish, it should still be ice cold. Puree the salmon fillet with 1 egg white and 1/3 of the creme fraiche in a blender. Season to taste with salt and pepper.
Fill this paste into a small, buttered glass mold (square, approx. 15cm long) and spread it on.
The white fillet (preferably plaice, other things may have to be passed through a sieve to become finer) is also pureed and seasoned with the rest of the creme fraiche and the egg white. Color one half of the white fish mixture with turmeric and spread it on the pink salmon layer. Put the other half back in the blender, add the parsley. This gives the top, green layer.
Cook the form in the water bath in the oven at 140 ° for 1 hour. Cover the mold with aluminum foil so that the green layer does not dry out.
Let it cool down and carefully turn it out onto a damp plate. To do this, the edges are carefully removed from the shape with a thin knife. A flat spatula that presses against the fish from the side can help loosen the bottom if it clings. This is easy to see when using a glass mold.
Cut the terrine into slices. Place on the plates with some lamb`s lettuce and cream horseradish and serve.
Ingredients
Print Recipe
Pin Recipe