Fruity Salmon Terrine

Ingredients

• soft butter (for the mold)
• 2 stalks leeks
• Salt
• 300 g salmon fillet (ready‑to‑cook, skinless)
• 400 g pikeperch fillet (ready‑to‑cook, skinless)
• 1 handful coriander leaves
• 1 handful dill
• 1 untreated lemon (juice and zest)
• 1 Mango
• 2 egg whites
• 300 ml whipping cream
• Pepper
• 1 tbsp horseradish (jar)

Instructions

1. 1.

   Grease the terrine mold.

2. 2.

   Wash, trim, cut leeks lengthwise into strips and separate the leaves. Blanch in salted water for 2–3 minutes, shock in cold water and pat dry. Arrange the leek strips overlapping on the mold, leaving enough hanging over the edges so that the filling can later be covered.

3. 3.

   Rinse salmon and pikeperch, pat dry. Dice about 100 g of each fish and place in the freezer for about 10 minutes to chill slightly. While the fish chills, rinse herbs, shake dry, pluck leaves and finely chop. Put half into a bowl. Dice the remaining fish and mix with 1–2 tbsp lemon juice and some zest into the herbs.

4. 4.

   Peel the mango, remove the flesh from the pit and slice into rounds.

5. 5.

   Preheat oven to 150 °C (fan).

6. 6.

   Combine frozen fish with egg whites and a splash of cream, season with salt and pepper, and blend in batches until smooth. Add more cream as needed to achieve spreadable consistency. Fold in horseradish and remaining herbs, then adjust seasoning with lemon juice, zest, salt and pepper. Spoon half the mixture into the mold and smooth the surface. Arrange mango slices on top, scatter salmon cubes over them, then brush with the remaining filling and carefully cover with the hanging leek strips.

7. 7.

   Place a lid on the terrine and set the mold in a shallow pan or deep baking tray. Pour about 3 cm of hot water into the pan and poach in the oven for roughly one hour.

8. 8.

   Remove from oven, let cool, then refrigerate for at least four hours until fully chilled. Gently unmold and slice before serving.

9. 9.

   Garnish with pink peppercorns and fresh herbs if desired.