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
  • palette
  • cling . . .