Mini salmon and prawn terrines
Preparation time: 25 min.
Created on: 17.11.2016
Last changes: 30.11.2016
- Fill the blender jug with water up to the second marking (1 litre). Season the salmon fillet with salt and pepper, place it in the deep steamer basket, and cook for 12 minutes/steamer button. Leave to cool down.
- Meanwhile rinse 4 small gratin moulds with cold water and line with cling film (leave enough over the sides to cover the moulds later). Soak the gelatine in cold water. Wash the dill, shake dry, and place a small sprig in the base of each mould. Finely chop the rest and set to one side. Cover each dill sprig with a piece of smoked salmon. Wash the cucumber. Using a potato peeler, slice the cucumber to produce long strips of skin and flesh which have a dark band of peel on each side, but omit the seeds. Pat the strips dry and use them to line the sides of the moulds.
- Coarsely break up the cooled salmon with a fork, and put it into the blender jug with the quark, yoghurt, crème frâiche, cream cheese, remaining dill, and lemon juice. Process for 10 seconds/speed setting 4/reverse button. Fold in the prawns by hand. Squeeze out the gelatine, dissolve it in a pan over very low heat, then remove it from the hob immediately. Start by stirring 2–3 tablespoons of the salmon cream into the gelatine. Then mix the gelatine with the remaining cream in the blender jug for 10 seconds/speed setting 2.
- Season the fish mixture with salt and pepper, and divide it between the gratin moulds. Tap down the moulds a few times to release any air. Cover the mixture with the overhanging cling film. Ideally, leave the terrines to set overnight in the refrigerator. To serve, turn the terrines out onto plates. Goes well with a fresh green salad.
Bon appétit with Monsieur Cuisine