Terrine Oeufs-Saumon
“After getting several requests from different wine club members, I decided to share a fish recipe!
This one is a family favourite. My grandmother used to prepare it with white fish, but I prefer it with salmon and even more with sockeye.
It can be eaten as an appetizer beside a green salad or as a main dish depending on which meal of the day it is.
I also love to serve it with lemon and dill whipped cream, it really enhances the flavour.
One very important note, do not overcook it or it will be too hard.”
Pairs best with the 2017 Tradition Chardonnay.
Pénélope Roche
Ingredients
- 300 g salmon filets (skinless)
- 150 g fresh green beans
- 150 g frozen peas
- 13 eggs
- 1 onion
- 1 parsley bouquet
- 3 tbsp. olive oil
- Salt and pepper to taste
Directions
Step 1
Strain the beans, slice them in small pieces. Cook them for 10 minutes in salted boiling water, drain. Cook the frozen peas as per the package instructions. Cut the salmon into cubes.
Step 2
Preheat the oven to 350˚F and oil a non-stick cake pan. Peel and slice the onion, melt in the pan with the remaining oil.
Step 3
In a bowl, put onion, vegetables, salmon, chopped parsley, and 10 eggs. Salt and pepper and mix gently.
Step 4
Pour 2/3 of the mixture into the mold, crack the remaining 3 eggs equally and cover with the rest of the mixture. Bake for 45 minutes.
Step 5
Remove from the mold. Serve chilled with lemon wedges.