Ingredients
- 800 g broccoli
- 500 g fresh salmon fillet
- 400 g liquid cream
- 150 g smoked salmon
- 2 egg whites
- butter
- shallot
- vinegar
- soy sauce
- powdered jelly
- mixed salad
- salt
- pepper
- batter sealing of water and flour
To prepare the salmon terrine, remove the salmon fillet from the skin and any fine bones still present in the pulp, which will eventually weigh 400 g. Switch to the mixer the pulp obtained together with the egg whites, cream, smoked salmon, salt, pepper and a teaspoon of powdered jelly: you will get a pink mixture. Clean the broccoletti, divide them into small pieces and boil them al dente. Drain and pass them in a pan, making them flavor in a bottom of butter and chopped shallots. Add salt and pepper. Mix the broccoletti with the third part of the pink mixture, obtaining a green mixture. Grease a bowl well and spread on the bottom half of the remaining pink mixture. Put the green mixture on top of it, cover it with the remaining pink one, then close the bowl with its lid and seal it with a finger of batter. Immerse the terrine in an already warm bain-marie, pass it all in the oven at 250 ° and calculate 25 'from the start of the bain-marie boiling. When cooked, let the terrine cool well before cutting it into regular slices. Serve these, placed on a bed of salad, sprinkling everything with an emulsion prepared with vinegar and soy sauce, mixed in equal parts.
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