Smoked Fish Terrine

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Smoked Fish Terrine
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Health Score:
7,0 / 10
Difficulty:
easy
Difficulty
Preparation:
3 h.
Preparation
Calories:
552
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie552 kcal(26 %)
Protein46 g(47 %)
Fat39 g(34 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A0.4 mg(50 %)
Vitamin D23.5 μg(118 %)
Vitamin E5.8 mg(48 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin19.2 mg(160 %)
Vitamin B₆0.7 mg(50 %)
Folate55 μg(18 %)
Pantothenic acid2 mg(33 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂10.7 μg(357 %)
Vitamin C6 mg(6 %)
Potassium813 mg(20 %)
Calcium77 mg(8 %)
Magnesium55 mg(18 %)
Iron0.9 mg(6 %)
Iodine20 μg(10 %)
Zinc0.8 mg(10 %)
Saturated fatty acids18.1 g
Uric acid316 mg
Cholesterol219 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
400 grams trout
400 grams Smoked salmon
200 milliliters Whipped cream
6 sheets gelatin
2 centiliters Noilly Prat
100 grams Crème fraiche
50 grams Salmon caviar
salt
fresh cracked peppers
Nasturtium (blossoms)
How healthy are the main ingredients?
troutWhipped creamsalt

Preparation steps

1.

Soak the gelatin in cold water.

2.

Mince trout fillet with a blender or food processor until smooth and creamy.

3.

Prepare salmon in the same way as the trout, keeping separate.

4.

Stir half of the creme fraiche with each of the fish creams and whipped cream. Melt gelatin with Noilly Prat vermouth in a pot and stir half into each fish mixture. Season with salt and pepper.

5.

Line a loaf pan with plastic wrap. First add the trout cream and smooth it out using a spoon. Spread caviar on top, add the salmon cream as the final layer, again smoothing with a spoon. Refrigerate at least 2 hours, until terrine has set.

6.

To serve, turn the terrine out onto a plate and garnish with nasturtium blossoms.