61 Potted Salmon with Lemon and Green Peppercorns

Name: Potted Salmon with Lemon and Green Peppercorns (‘Hare’ de saumon au citron et poivre vert)
Yield: For ten people
Cuisine: French
Ingredients: 2 teaspoons salt, ½ teaspoon pepper; 1 tablespoon freshly-chopped tarragon and chervil; 2 chopped shallots; 1 litre (1¾ pints) fish fumet; 120 g (4 oz) tomatoes; 25 cl (scant ½ pint) dry white wine; 25 cl (scant ½ pint) of fish fumet; quarter celery stalk; 20 g (¾ oz) button mushrooms; 70 g (2½ oz) onions; 70 g (2½ oz) cleaned and trimmed leek; 200 g (7 oz) minced beef; 8 sheets leaf gelatine or 8 level teaspoons of powdered gelatine; 2 tablespoons freshly-chopped chervil and tarragon; 5 lemons; 3 whole eggs; 500 g (just over 1 lb) of salmon, off the bone; 2 tablespoons freshly-chopped parsley; 4 heaped teaspoons green peppercorns; 80 g (3 oz) red pimento (tinned) cut into little dice; 1½ tablespoons lemon juice; 2 teaspoons salt, 1 teaspoon pepper; Sauce Grelette; 2 egg whites

‘Hare’ de saumon au citron et poivre vert

Preparation info

For
ten
people

Difficulty
Medium

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

500 g (just over 1 lb) of salmon, off the bone
3 whole eggs

Europe
France
Starter
Mediterranean

Method

Put the terrine in the refrigerator.

Preparing the jelly

Chop coarsely the vegetables from the ingredients for the jelly (onions, whites of leek, celery, tomatoes, mushrooms).
Put them into the saucepan with the minced beef, lemon juice, tarragon, chervil, salt, pepper and the two