Summary

Ingredients

• 300 g trout fillet (s) (salmon), smoked
• liter ⅛ cream, whipped until semi-firm
• 1 teaspoon wasabi powder
• 1 sheet gelatin
• 2 tablespoon white wine

For the set:

• 6 stalks asparagus, green
• 100 g avocado (s), ripe
• 30 g shallot (s)
• 2 tablespoon egg (s), hard-boiled and chopped
• 1 teaspoon dill, finely chopped
• 5 tablespoon white wine
• 3 tablespoon balsamic vinegar, white
• 3 tablespoon sesame oil
• 100 g sour cream
• 1 teaspoon lime juice
• 1 tablespoon whipped cream
• 6 cherry tomato (s)

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Instructions

1. Rinse a 30 x 5 cm terrine dish with cold water and cover it with cling film (there are fewer wrinkles).
2. Thinly slice the salmon trout and line the terrine dish with it. Whip the cream until semi-firm, season with wasabi, salt and pepper from the mill. If there are leftover salmon, cut into small pieces and add. Dissolve the soaked gelatine with white wine, stir with the cream. Immediately pour the mixture into the mold and seal with fish slices. Chill for approx. 2 hours.
3. Peel the asparagus in the lower third, cook in salted water for about 12 minutes, rinse in cold water and soak in the vinaigrette for about 1 hour.
4. For the vinaigrette, mix well the balsamic vinegar, white wine and sesame oil, add the chopped egg, dill, avocado and shallots, finely chopped. Season with salt and herbs.
5. For the lime sauce, stir sour cream with lime juice and a little zest until smooth, season with salt and pepper. Add the semi-firm whipped cream. Pour the sauce into the halved hollowed out tomatoes. Garnish with dill.
6. Cut open the terrine and serve with asparagus, filled tomatoes and vinaigrette.