Smoked Fish Terrine

Ingredients

• 250 g smoked salmon (skin removed)
• 40 ml Noilly Prat
• 75 ml white wine
• 250 ml fish stock (glass)
• 100 g crème fraîche
• Salt
• black pepper (freshly ground)
• 1 tbsp Lemon Juice
• 4 sheets of white gelatin
• 2 tbsp finely sliced dill sprigs
• 400 g whipping cream
• 100 g lamb's lettuce
• 100 g frisée salad
• 4 tbsp white wine vinegar
• 5 tbsp grape seed oil
• 1 tsp Mustard
• 0.5 tsp Sugar
• Chives
• dill
• smoked salmon

Instructions

1. 1.

   Cut 20 g smoked salmon into small pieces, simmer with Noilly Prat and wine in a small pot. Add 200 ml fish stock. Reduce over high heat to about one-fifth. Add crème fraîche, simmer for another 5 minutes, season with salt, pepper, and lemon juice, and taste.

2. 2.

   Soak gelatin for 10 minutes in cold water, then squeeze out excess liquid and dissolve in the hot salmon cream, strain through a sieve. Roughly cube half of the remaining salmon and blend with the cream; chill in the refrigerator (about 30 min) until it begins to set. Finely dice the rest of the salmon and mix with dill.

3. 3.

   Beat the cream halfway stiff, fold into the cooled salmon mixture. Line a loaf pan with cling film, pour half of the salmon cream into the pan and smooth. Spread the dill‑salmon on top, add the remaining salmon cream, smooth again, cover, and refrigerate for 3–4 hours.

4. 4.

   For serving, wash and dry the salads, tear them into bite‑sized pieces. For the sauce, whisk together the remaining fish stock with vinegar, mustard, salt, pepper, and sugar; then fold in the oil using a whisk. Remove the salmon parfait from the pan and slice. Toss salad with sauce. Plate the salmon parfait and salad, garnish with herbs and a touch of smoked salmon as desired.