Summary

Ingredients

• 400 g fish fillet (s), (salmon trout fillet)
• 2 egg (s)
• 125 g crème fraîche
• 1 teaspoon cornstarch
• 8 wild garlic leaves
• salt and pepper
• Cayenne pepper

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Instructions

1. Cut the salmon trout fillet up to approx. 100 g into cubes and lightly freeze in cling film. Cut the rest into strips.
2. Beat the eggs with salt, pepper and cayenne pepper until frothy. Mix in the cornstarch.
3. Puree the salmon trout cubes in a blender with the crème fraîche. Add the egg mixture and mix everything homogeneously.
4. Line a terrine dish with parchment paper, fill 2/3 of the salmon trout mass and wrap the fish strips in wild garlic leaves. Top up the remaining salmon trout mass.
5. Put a lid on (or use aluminum foil if necessary) and place the mold in the DG: 90 °, 1 hour.
6. Let the terrine cool down, then place it in the refrigerator for at least 2 hours and take it out of the appliance about 30 minutes before serving. Turn the terrine out, remove the baking paper and serve.
7. The amount is sufficient for 6 - 8 people as a starter or for 3 people with a salad as dinner.