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

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

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