Dorada a la cardcho
2020-08-13 / test@t
Terrine from salmon light salt and hot smoked muksun
Of course, this dish is not for every day, but making it 1-2 times a year is also extremely wrong - it is too good and thoughtful. In this terrine, the most difficult thing is to resist and not eat it earlier than 6 hours, set for cooling.
Ingredients
- 500 g hot smoked muksun fillet
- olive oil
- 20 slices of lightest salt salmon or trout
- 250 g cream cheese
- juice of half a lemon
- 150-200 ml of cream with a fat content of 33%
- 1 pinch cayenne pepper
- creamy horseradish for serving
- salt, freshly ground black pepper
- 3 medium cucumbers
- 2 tbsp. l. white wine vinegar
- 1 tbsp sugar
- leaves of 1-2 sprigs of dill
STEP-BY-STEP COOKING RECIPE
Step 1
Remove all seeds from muksun. Take the fillet into pieces.
Step 2
Take the Smart Cuisine Form. Place the salmon overlapping the mold, covering the entire inside of the mold.
Step 3
In a blender bowl, combine the muksun, cream cheese and lemon juice until smooth. Add cream and cayenne pepper. Mix quickly. Season with salt and pepper as needed!
Step 4
Put the resulting mass in the prepared form, cover with the free ends of the salmon, and on top with plastic wrap. Refrigerate for 6 hours.
Step 5
Prepare a salad before serving the terrine. Cut the cucumbers into thin slices. Combine with vinegar, sugar and finely chopped dill. Salt.
Step 6
Remove the terrine from the mold. Cut into 8-10 pieces. Place on a serving platter. Serve with salad and creamy horseradish.
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