Name: Triple Salmon Mousse Triangle Terrine
Yield: 1 17 x 3½ x 3½-in. (43 x 9 x 9-cm) triangle form, about 2½ lb (1.25 kg)
Cuisine: American
Ingredients: salmon mousse; hot-smoked salmon mousse; cold-smoked salmon

Preparation info

1
17 x 3½ x 3½ in . ( 43 x 9 x 9 cm ) triangle form, about 2½ lb 1.25 kg )

Difficulty
Easy

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Thin-sliced cold-smoked salmon	10–

Europe
Americas
United States
Fish course
Pescatarian
Winter

Method

Procedure

Preparation

Cut out 3 17 x 3½ x 3½-in. (43 x 9 x 9-cm) strips of acetate. Prepare a terrine weight.
Lay a 20-in. (50-cm) length of heavy-duty plastic film on a full sheet tray. Place the hot-smoked salmon mousse in a pastry bag with a very large, round tip

Part of

Cold Seafood

Seafood Mousses

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