Galantine de Saumon

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some salmon (two pounds would do for about six or seven people) cut the best part of it in slices about one inch thick and put there in a dish for two hours with salt, pepper and enough sherry to cover them. Mince very finely together (or pass through a wire sieve) the flesh of any white fish (say about one pound to three pounds of salmon), the rest of the salmon and a slice of stale bread dipped in milk, add salt and pepper, the yolks of two eggs, a small piece of butter, a few chopped truffles and a certain amount of the sherry in which the fillets of salmon have been soaking. Place in a buttered terrine fillets of salmon and stuffing in alternate layers, adding here and there a slice of truffle. Cook with the lid on about an hour and a quarter in a moderate oven.