500g skinless boneless fresh salmon fillet 3 egg whites 500ml cream Salt ¼ tsp cayenne pepper 2 cups rocket leaves to serve
1. Heat oven to 160°C. Coarsely cube salmon, then
|500 g||Salmon, skinless boneless fillet (Main)|
|500 ml||Cream (Main)|
|1 to taste||Salt|
|¼ tsp||Cayenne pepper|
|2 cups||Rocket leaves, to serve|
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- Heat oven to 160 degC. Coarsely cube salmon, then mince in a food processor. Add egg whites and pulse to combine. Add cream and pulse but don't over-mix at his stage. Season well with salt and cayenne pepper.
- Pour mixture into a ceramic, loaf-shaped terrine dish. Cover the surface of mixture with a piece of nonstick baking paper, then cover terrine tightly with a sheet of foil. Place dish in an oven pan and fill with warm water to come halfway up the sides of the terrine and bake for 45 minutes.
- Remove to cool, then refrigerate until cold and set. Remove covering and turn out terrine. Slice and serve with rocket to decorate and crusty fresh bread on the side