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 tablespoons freshly-chopped parsley; 1½ tablespoons lemon juice; 8 sheets leaf gelatine or 8 level teaspoons of powdered gelatine; 1 tablespoon freshly-chopped tarragon and chervil; Sauce Grelette; 2 egg whites; 80 g (3 oz) red pimento (tinned) cut into little dice; 70 g (2½ oz) cleaned and trimmed leek; 500 g (just over 1 lb) of salmon, off the bone; 3 whole eggs; 5 lemons; 200 g (7 oz) minced beef; 2 tablespoons freshly-chopped chervil and tarragon; 2 teaspoons salt, 1 teaspoon pepper; 4 heaped teaspoons green peppercorns; 20 g (¾ oz) button mushrooms; 1 litre (1¾ pints) fish fumet; 25 cl (scant ½ pint) of fish fumet; 70 g (2½ oz) onions; 120 g (4 oz) tomatoes; 2 teaspoons salt, ½ teaspoon pepper; 2 chopped shallots; 25 cl (scant ½ pint) dry white wine; quarter celery stalk

‘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