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🍽️ Salmon Goat Cheese Terrine

360 kcal · 30 min · 4 servings

Ingredients

• 1 large salmon fillet (skinless)
• 2 goat cheese (L Sainte-maure de Touraine)
• 5 avocados
• 60 ml milk
• 50 g trout roe
• 3 tbsp olive oil
• 1 bunch dill
• 14 sheets white gelatin (12 g)
• 2 tbsp mustard
• 1 tsp sugar
• salt
• pepper (from the mill)
• 2 lemons (juice)
• 500 ml clear vegetable broth

Instructions

1. 1. Place 8 sheets of gelatin in a bowl of cold water for 10 minutes.
2. 2. Remove the gelatin sheets and drain them briefly in a sieve.
3. 3. Melt the gelatin in a small saucepan over low heat.
4. 4. Stir the dissolved gelatin into the vegetable broth.
5. 5. Remove any bones from the salmon fillet using small tweezers.
6. 6. Coat the fish with sugar, salt, pepper, and 2 tablespoons of chopped dill.
7. 7. Peel the avocados and cut them in half.
8. 8. Remove the pits from the avocado halves.
9. 9. Cut the flesh into coarse cubes.
10. 10. Mix the avocado cubes immediately with lemon juice.
11. 11. Line a loaf pan with plastic wrap.
12. 12. Place some dill sprigs, trout roe, and avocado pieces on the bottom of the pan.
13. 13. Pour the jelly mixture over everything until it is just covered.
14. 14. Place the salmon fillet on top of the jelly layer.
15. 15. Brush the fish with mustard.
16. 16. Sprinkle some chopped dill over the fish.
17. 17. Puree the goat cheese with the oil until smooth.
18. 18. Soak the remaining gelatin in cold water.
19. 19. Drain the soaked gelatin.
20. 20. Warm the milk in a saucepan.
21. 21. Dissolve the drained gelatin in the warm milk.
22. 22. Let the gelatin-milk mixture cool slightly.
23. 23. Stir the cooled mixture into the goat cheese.
24. 24. Season the cheese mixture with pepper.
25. 25. Spread the cheese mixture evenly over the fish.
26. 26. Smooth out the surface of the cheese layer.
27. 27. Place the pan in the refrigerator covered for 3 hours.
28. 28. Unmold the terrine onto a plate for serving.
29. 29. Remove the plastic wrap.
30. 30. Slice the terrine.

Nutrition per serving

• kcal: 360
• Protein: 17 g · Fett/Fat: 29 g · Carbs: 7 g