August 20, 2010
Salmon and peas terrine
I accidentally saw the photo of this dish by browsing through some French magazines. I haven't had the time to test it yet, but I will soon... So I can't argue the taste, but just visually, this dish deserves ten.
6 sheets of gelatin (12 g),
800 g of unshelled fresh peas (or frozen 350 g),
2 sticks of lemongrass,
a knob of ginger,
700 g salmon fillet, skinned and boned,
5 sheets of nori (in organic stores or exotic),
1 tsp to s. olive oil,
Put the gelatin in cold water. Cut the ends of the lemongrass, remove its hard envelope, then chop it. Peel and grate the ginger. Cook the peas from 3 to 5 min in boiling salted water with lemon grass and ginger. Drain them and set aside the cooking water. Mix the peas in blender with some of that water. Fold in gelatin. Cut the salmon into five rectangular section. Add salt and pepper. Wrap each with a sheet of nori, glued to the end with a little water. Bake these in hot oil, 2 minutes each sections. In a loaf pan lined with plastic wrap, place two pieces on the sides, fill the space with the cold pea soup. Fill central section with soup around. Place it in the fridge for 3 h.
Video, how to make this terrine, can be find here http://www.marieclaire.fr/,terrine-de-saumon-mi-cuit-aux-petits-pois,200066,49286.asp . It's in French , but even without speaking French, it's very easy to follow cooking steps only by looking at this video.
But if you realy like salmon, as a part of pate/terrine, try some other recipes from my blog:
Salmon rillettes (favourite of Pierre Trudeau - Canada's PM) and Salmon avocado tartare.