Summary

Ingredients

For the farce: (salmon farce)

• 2 shallot (s)
• 300 g salmon fillet (s)
• 90 g white bread, debarked
• 250 ml fish stock, (alternatively vegetable stock)
• 1 lemon (s)
• 150 g sour cream
• 2 tablespoon vermouth (dry, ideally Noilly Prat)
• 8 sheets gelatin
• salt
• pepper
• 1 tablespoon butter

For the farce: (cheese farce)

• 150 ml cream
• 50 ml milk
• 15 leaves wild garlic
• 4 sheets gelatin
• salt
• pepper
• 400 g salmon (smoked, sliced) for the fillin
• 20 sheets wild garlic to lay out the mold
• 250 g cream cheese
• 0.5 ½ lemon (s), add the juice

For decoration:

• Wild garlic
• Salmon, smoked, sliced

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Instructions

1. The quantities given are based on a 1 liter terrine form.
2. Finely dice shallots, sauté in butter over low heat until translucent. Roughly dice the salmon and add.
3. Dice bread. As soon as the fish is done, deglaze with 200 ml fish stock, add bread cubes, simmer briefly. Cool down well, if necessary let freeze lightly in the freezer.
4. Puree this mass with the hand blender together with the juice of a lemon, sour cream, wormwood, salt and pepper and pass through a fine sieve.
5. Soak the gelatine, squeeze it out and heat it up slightly with the rest of the fish stock until the gelatine has melted. Gradually add the fish mixture to the gelatine and whisk in, put back in the refrigerator, whisk every now and then with a whisk.
6. Line the terrine mold with the washed wild garlic leaves so that the tips of the leaves protrude over the edge of the terrine.
7. As soon as the fish mass has solidified, pour it in and brush it up to the side edges with a wide knife so that a V-shaped groove is created.
8. Cover the fish mass with slices of smoked salmon. Put in a cool place.
9. Soak the gelatine, squeeze it out and heat it with the milk until the gelatine has melted. Roughly chop the wild garlic. Finely puree all ingredients of the cheese farce with the hand blender and gradually mix into the gelatine. Season to taste and pour into the terrine dish.
10. Spread out the remaining salmon slices and brush with the remaining cheese mixture. Roll up carefully and wrap individually in cling film.
11. Chill the terrine and salmon rolls for 1 day.
12. Drape the wild garlic leaves in a star shape on a plate. Pour the terrine on top. Cut salmon rolls into slices and use as decoration.
13. Tips:
14. To be on the safe side, buy more salmon, as there can be “scrap” (slices that are too small or edge sections) that I like to use up à la Spaghetti Carbonara.
15. When laying out the terrine mold, turn the beautiful side of the leaves outwards!
16. The fish farce should not get warm, if necessary process it in a metal bowl placed in ice water.