Terrine of salmon and chicken

01452 CHICKEN TERRINE with ALMONDS INGREDIENTS for 4 PEOPLE 750 g boned chicken, 250 g of minced pork 100 g of toasted almonds, 25 g butter, 1 small onion, 1 tablespoon of nut, 2 tablespoons cream, 2 tablespoons of Cognac, pepper.

Chop the almonds and put them aside.

In a pot put the onion, add the nut butter, simmer for 5 minutes, then place the chopped chicken, pork, cognac, cream, stir well and cook for 10 minutes.

Pour the mixture into a mold to be buttered, plum cake pressed well, cover with a sheet of aluminum foil and bake in preheated oven at 180° for about 30 minutes.

Let cool, dessert, turn out onto a serving dish and garnish with the almonds, lemon slices and sprigs of parsley.

Serve tepid or cold.

SALMON TERRINE with AROMATIC HERBS INGREDIENTS for 4 PEOPLE for the court-bouillon: 1 stick of celery, 1 carrot, 1/2 chives, parsley, 2 clove, 1 bay leaf, 1 l of water, salt and pepper.

800 g of salmon, ó l court-bouillon, 100 g mayonnaise, 1 egg, 1 nut for gelatin, tuft of parsley, 1 sprig of chervil, tarragon, 1 1 of watercress, lemon slices.

Prepare the jelly and allow it to cool without it congeal.

In a pan prepare the court-bouillon, add the salmon in a trance alternated with parsley leaves, lemon slices and salt, Cook for about 20 minutes.

Let the fish cool in broth.

Wash the herbs and sbiancatene half by flooding for 2 minutes in boiling water.

Put on the bottom of a bowl, a thin layer of jelly and allow it to harden.

Drain salmon, browse these pages and put it in the bowl, alternating with remaining raw herbs.

Cover everything with the remaining jelly and place in refrigerator for a few hours.

Well chopped herbs mix boiled mayonnaise, put it in a gravy boat and serve it upon completion of the mixing bowl.