- 500 grams
- 250 grams
- 100 grams
Lemon (Juice and zest)
- ½ liter
- 4 tablespoons
- 1 generous pinch
Using tweezers, remove all bones from salmon fillets. Cut salmon into 1cm (approximately 1/2 inch) thick strips, season with salt and sprinkle with lemon zest and 1 tablespoon of lemon juice.
Coarsely chop trout and place in freezer for about 10 minutes.
Meanwhile, rinse and trim beans, place in very salty (approximately 1 tablespoon) boiling water for about 8 minutes. Blanch, drain, and rinse cold.
In a food processor, process trout and gradually add cooled cream and Noilly Prat spice. Season with cayenne pepper and salt.
Line a loaf pan with plastic wrap, leaving some overhang over sides. Spread 1/3 of trout mixture, top with ½ of salmon slices and 1/2 of beans. Repeat layers. making the last layer a 1/3 of trout mixture and smooth with spatula. Cover with foil.
Preheat the oven to 110°C (approximately 230°F) put terrine in a hot water bath and put in oven for about 1 hour. Remove cook, and about 15 minutes. Allow to cool.
Reduce fish stock and cream to one third, add champagne, season with salt and pepper.
Cut hot terrine into slices, serve with sauce and Friseesalatblättern.