Salmon terrine
Instructions
Boil the spinach for 2 minutes in boiling water and salt.
Cream the butter with the drained salmon, smoked salmon and chopped red pepper.
Pour the mixture into a mold, arrange over the spinach leaves and put in the fridge for 30 minutes.
Turn out and serve
Ingredients and dosing for 4 persons
- 300 g of natural salmon
- 20 g of large spinach leaves
- 120 g of butter
- 30 g of smoked salmon
- 1 tablespoon of pink pepper
- Olive oil
- Salt