Terrine of Salmon, Herbs and Cucumber

Name: Terrine of Salmon, Herbs and Cucumber
Yield: Serves 6-8
Ingredients: salt, pepper and lemon juice; 1 kg (2¼ lb) tailpiece of salmon; 1.25 kg (3 lb) bones, heads from white fish and salmon; 1.25 kg (3 lb) bones, heads from white fish and salmon; 1 bunch of parsley; 2 teaspoons gelatine; 1 good bunch of chives; 1 good bunch of chervil; 1.25 kg (3 lb) bones, heads from white fish and salmon; 225 ml (scant ½ pint) dry white wine; 1 small carrot, sliced; 1 onion, sliced; 450 ml (¾ pint) mayonnaise; 1 tablespoon green peppercorns; salt, pepper and lemon juice; salt, pepper and lemon juice; 1 small bunch of tarragon; half a cucumber, peeled and thinly sliced; salt and pepper; salt and pepper

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

1 kg (2¼ lb) tailpiece of salmon
1.25 kg (3

Fish course
Pescatarian
Gluten-free

Method

Brush a piece of foil with oil, season the salmon, place on the foil and twist the edges together to make a baggy but tightly closed parcel. Place the parcel in a saucepan and add cold water to within 2.5 cm (1 inch) of the top. Bring the water to the boil, let it give 4 or 5 good bubblings then cover, remove from the heat but leave the fish in the water to cool.

Remove the bones and sk