Salmon Terrine

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Salmon Terrine
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Health Score:
8,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 7 h. 45 min.
Ready in
Calories:
2483
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie2,483 kcal(118 %)
Protein178.33 g(182 %)
Fat185.32 g(160 %)
Carbohydrates15.09 g(10 %)
Sugar added0 g(0 %)
Roughage0.96 g(3 %)
Vitamin A1,663.53 mg(207,941 %)
Vitamin D7.71 μg(39 %)
Vitamin E16.98 mg(142 %)
Vitamin B₁1.79 mg(179 %)
Vitamin B₂4.15 mg(377 %)
Niacin91.57 mg(763 %)
Vitamin B₆5.85 mg(418 %)
Folate303.72 μg(101 %)
Pantothenic acid12.63 mg(211 %)
Biotin35.68 μg(79 %)
Vitamin B₁₂22.41 μg(747 %)
Vitamin C63.31 mg(67 %)
Potassium4,283.89 mg(107 %)
Calcium385.79 mg(39 %)
Magnesium263.84 mg(88 %)
Iron6.89 mg(46 %)
Iodine223.32 μg(112 %)
Zinc6.11 mg(76 %)
Saturated fatty acids88.68 g
Cholesterol1,338.4 mg

Ingredients

for
1
Ingredients
600 grams Salmon (ready to cook, skinless)
½ red chile pepper
3 eggs
400 milliliters Whipped cream (frozen)
1 tablespoon hot Mustard
2 tablespoons freshly chopped Dill
salt
1 tablespoon lemon juice
freshly ground peppers
freshly chopped Dill (for garnish)
Lemon wedge (for garnish)
How healthy are the main ingredients?
SalmonWhipped creamMustardDilleggsalt

Preparation steps

1.

Line a loaf pan with baking paper.

2.

Cut the salmon into small cubes and place in a blender. Rinse the red chile pepper, trim, remove seeds and chop. Add the red chile pepper, eggs, cream and mustard to the salmon and puree together finely. Mix in the dill and lemon juice, and season with salt and pepper. Fill the salmon puree into the lined loaf pan and smoothen the surface.

Place the loaf pan in a roasting pan or a large baking tray and pour hot water up to 3 cm (approximately 1¼ inches) high. Cover the roasting pan with aluminum foil and bake in a preheated oven at 150°C (fan: 130°C, gas mark 1) (approximately 300°F) for about 1 hour.

3.

Remove the loaf pan from the oven and allow to cool for about 2 hours. Cover the loaf pan and let cool for at least 4 hours in the refrigerator. Plunge the terrine from the loaf pan, remove the baking paper and serve sliced ​​with dill and lemon wedges.