I nonetheless put up fish, I am actually sorry for many who do not prefer it! A contest of circumstances, I wished to take part within the sport “Recipes round an ingredient” as I appreciated the theme of the potato and so I provided you yesterday this millefeuille of potatoes, smoked salmon and grey shrimp. On the similar time Isabelle from the weblog The cuisine here and ISCA is the brand new godmother of Foodista Problem # 85 and provided me to take part. Since I actually like this sport and the theme is “terrines” and I really like fish terrines, I additionally actually wished to take part. All I needed to do was discover the time to do it. With the attractive sunny days we had a while in the past, this terrine was very pleasing to get pleasure from. A salmon terrine with items of shrimp and mango for a fragile candy notice. I solely put half a mango, you possibly can put the entire mango if you would like, however for me it was the proper dosage.
For six folks:
– 600 g of contemporary salmon
– 3 egg whites
– 3 dl of entire contemporary cream
– About 15 pink shrimp
– ½ mango
– coriander or chives
– salt, floor pepper
Preheat the oven to 160 ° C.
Reduce the salmon into cubes. Put aside a couple of cubes (so as to add them later).
Chop the salmon in a blender. Salt and pepper.
Add the egg whites and cream. Combine evenly to homogenize the entire (watch out to not combine the cream an excessive amount of and switch it into butter!)
Add the salmon cubes put aside and blend.
Peel a squash, grate it and squeeze the juice.
Reduce them into items.
Add the shrimp with the salmon. Combine.
Peel a squash, grate it and lower it into small cubes.
Add them to the salmon and blend.
Oil a terrine or cake pan (I used a 24 cm lengthy mildew) and pour the combination into it.
Bake for about half-hour (the tip of the knife ought to come out dry).
Enable to chill earlier than demoulding on a cake pan.
Refrigerate for not less than 1 hour and serve contemporary.
Deal with your self! If you want, you possibly can accompany this terrine with a small sauce created from white cheese and chopped chives, salt and pepper from the mill.
And to see the creations of the opposite members, it is right here:
Viviane What do we eat?
Liliane Lilly’s kitchen
packsaddle My culinary inspirations
jack Jackie’s kitchen
Catalina Cata’s blog
Annyvonne The delights of Thithoad
Mam’s de 4-hand cookbook
Mauricette Momo delight
Micheal Crunchy Fondant Gourmand
Christelle Poupoule’s kitchen
native Sugar and spices
Vanessa Petit bohnium
Coco Crazy cooking
Régis The best recipes
Isabel Cooking Julia
Evelyne Bon ap chez Mamounette
MICHEL Pleasures of the house
Josette Josette’s kitchen
iris Kitchen and colors
Delphine Oh, the gourmand
Marion At the groundhog
Laurence Pleasure and stability
Soulef Love of cooking
Florence Flo in the kitchen
Isabel The cuisine here and ISCA
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