On cold plates, for example at buffets, but also as a cold starter with leaf salads, the salmon tureen is still indispensable today. The terrine is refined with an insert of fish fillet. In this example, we chose a piece of salmon top loin that we wrapped in blanched spinach leaves.
Material needed :
- Food processor with cutter function
- Cooking pot and bowl for blanching
- Kitchen strainer for draining
- cutting board
- Clean paper or tea towels
- Terrine Shape
- chef's knife
- cling . . .