Salmon and prawn terrine

01465 SALMON TERRINE and prawns INGREDIENTS for 4 PEOPLE 400 g of fresh salmon, shrimp, 4 10 eggs, 1 box of cream, 5 gelatin sheets, butter, salt, pepper.

PROCEDURE remove the skin and the thorns of the salmon, cut it into pieces and wash it in a blender until obtaining a mashed up; peeled shrimps (keep by 5), cut into small pieces and mix them with the salmon puree.

Add the cream, egg yolks, salt and pepper.

Eventually incorporate the egg whites.

Pour into a saucepan with butter and cook in medium oven until it curdled (20 minutes).

Let cool.

Cook the prawns kept aside for 10 minutes, in 300 ml of salt water.

Peel and pass the stock through a colander; Add the gelatin and heat the wax until it is completely dissolved; pour it over a bowl, sprinkle with the shrimp and leave it in the fridge until the jelly will be wrinkled.