Potted Scottish Salmon Terrine with Vegetables

Name: Potted Scottish Salmon Terrine with Vegetables (Terrine de saumon d’Ecosse fantaisie)
Cuisine: Swiss
Ingredients: 900 g (2 lb) fresh fillet of salmon, skinned and cut into thin escalopes; 550 ml (1 pt) fish stock; 30 ml (2 tbsp) white herb vinegar; juice of ½ lemon; 200 g (7 oz) broccoli, cut into tiny florets, and stalk diced; 350 g (12 oz) spinach, thick stalks removed and washed; 225 g (8 oz) carrots, peeled and cooked until just tender; 6 tomatoes, skinned, seeded and diced; 6 leaves of gelatine; fresh chives and carrot leaves or dill to garnish; fresh chives and carrot leaves or dill to garnish; 425 ml (¾ pt) low-fat natural yoghurt; 15 ml (1 tbsp) English mustard; 30 ml (2 tbsp) freshly cut dill; salt and freshly ground pepper; salt and freshly ground pepper

Terrine de saumon d’Ecosse fantaisie

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

It is not necessary to serve a sauce with this terrine, although one is included in the recipe.

Ingredients

900 g (2 lb) fresh fillet of salmon, skinned and cut into thin escalopes
550 ml (

Europe
Switzerland
France
Starter

Method

Lightly poach the salmon escalopes in the stock, with the vinegar and lemon juice, for 1-2 minutes. Drain and cool. Strain the stock and reserve.
Blanch the broccoli in boiling, salted water. Drain and cool in iced water.
Blanch the spinach and cool as above.
Cut the carrots into strips lengthways.
Arrange alternate layers of salmon