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Terrine of Raw Salmon

300 g Salmon, trimmed and sliced thinly
300 g Small orange roughie, trimmed and sliced thinly
300 g Tuna, trimmed, sliced thinly
150 g Spinach, blanched
300 g Leeks, trimmed and blanched
Salt and pepper
2 c Strong chicken stock


Vinaigrette:
1/2 c Sherry vinegar
1/2 c Olive oil
6 g Chopped truffle
20 g Chopped chervil


To make the terrine: trim, clean and slice all the fish to approximately 5mm thickness. Line a mould with the blanched spinach leaves and place alternate layers of salmon, roughie, tuna and leeks into the mould. Season each layer with salt and pepper and moisten with chicken stock. Compress the layers with a weight and allow to stand overnight.

To make the vinaigrette: whisk all ingredients together well.

To serve: cut terrine in slices and arrange each slice on a large dinner plate which has been coated with vinaigrette.


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