This delicate and delicious appetizer is originally from France. It will serve as a wonderful decoration for a festive table.
It is necessary
- For 6 servings:
- - 550 g salmon fillet;
- - 250 g fillet of white fish (pike or pike perch);
- - 2 eggs;
- - 200 ml cream 20%;
- - 100 ml of water;
- - 10 g butter;
- - 1 tsp dried basil;
- - 2 tsp dried dill;
- - half a lemon;
- - salt.
- A steamer or multicooker with steamer function is also required.
Instructions
Step 1
Rinse the fillet and cut into small pieces. Grind 300 g of salmon and white fish in a blender until smooth. Add eggs, basil, dill and salt to the minced meat.
Step 2
Mix the cream with water and pour into the minced meat. Stir until smooth.
Step 3
Grease the mold with butter. Pour half of the minced meat into it, then put the remaining 250 g of salmon, and pour the remaining minced meat on top. Steam for 45 minutes, until the casserole sets.
Step 4
Cut the finished dish. Serve the terrine with lemon slices.
