Smoked Salmon Terrine

Name: Smoked Salmon Terrine
Yield: 20
Ingredients: 500 g of fresh salmon, skinless and boneless; 150 g of smoked salmon; 2 egg whites; 1 3/4 cups of heavy cream; 1 tablespoon of unsalted gelatin; 3 tablespoons of butter; 1 large onion, finely chopped; 500 g of blanched broccoli florets; 1 tablespoon of apple cider vinegar; 1 tablespoon of soy sauce; Salt and white pepper to taste

1
500 g of fresh salmon, skinless and boneless
2
150 g of smoked salmon
3
2 egg whites
4
1 3/4 cups of heavy cream
5
1 tablespoon of unsalted gelatin
6
3 tablespoons of butter
7
1 large onion, finely chopped
8
500 g of blanched broccoli florets
9
1 tablespoon of apple cider vinegar
10
1 tablespoon of soy sauce
11
Salt and white pepper to taste

Ingredients

1
500 g of fresh salmon, skinless and boneless
2
150 g of smoked salmon
3
2 egg whites
4
1 3/4 cups of heavy cream
5
1 tablespoon of unsalted gelatin
6
3 tablespoons of butter
7
1 large onion, finely chopped
8
500 g of blanched broccoli florets
9
1 tablespoon of apple cider vinegar
10
1 tablespoon of soy sauce
11
Salt and white pepper to taste

Directions

1
Process the fresh and smoked salmon with the egg whites, heavy cream, gelatin, salt, and white pepper in a food processor
2
In a buttered skillet, sauté the chopped onion
3
Add the broccoli florets, apple cider vinegar, and soy sauce
4
Remove from heat and stir in one-third of the salmon mixture
5
Season
6
Grease an 11 x 28.5 cm English muffin tin with butter
7
In the bottom, spread half of the remaining broccoli-salmon mixture
8
Top with the rest of the salmon mixture
9
Place in a hot oven (250°F) with a bain-marie, preheated to 25 minutes from boiling water or until inserting a knife into the center comes out clean
10
Let cool before unmolding and serving sliced
11
Approximately 144 calories per serving.