Portale    Blog    FlashChat    FAQ    Cerca    Gruppi utenti    Lista degli utenti    Messaggi Privati    Pannello Utente   Registrati   Login  

  Album    Guestbook    Statistiche    Links    Calendario   Downloads    Commenti karma    TopList    Topics recenti    Vota Forum  

Nuovo Topic   Rispondi
 Utenti che stanno guardando questo topic:0 Registrati,0 Nascosti e 0 Ospiti - Utenti registrati: Nessuno
Indice del forum -> Kenwood chef in Europa -> Kenwood chef in Inghilterra
PrecedenteInvia Email a un amico.Utenti che hanno visualizzato questo argomentoSalva questo topic come file txtVersione stampabileMessaggi PrivatiSuccessivo
Inviato: 07 Nov 2008 01:07:25  

Bimbyna appassionata
Bimbyna appassionata

Sesso: Sesso:Femmina

Registrato: 28/01/08 10:34
Messaggi: 1671
Stefilla is offline 

LocalitÓ: Napoli


Messaggio Salmon and Trout Terrine
Rispondi citando

Salmon and Trout Terrine

Food processor


350gm (12oz) piece of skinless salmon fillet, any bones removed
450ml (ż pint) hot fish stock
250g (9oz) smoked salmon or trout slices
10ml (2 tsp) powdered gelatine
30ml (2 tbsp) lemon juice
10 sprigs of parsley
small handful dill sprigs
10 ml (2 tsp) snipped fresh chives
225g (8oz) hot smoked trout fillets, flaked
75g (30z) crŔme fraţche
30ml (2 tbsp) hot horseradish sauce
225g (8oz) curd cheese
salt and freshly ground black pepper
fresh chives, to garnish


1. Preheat the oven to 1800C/3500F/Gas 4. Cut the salmon into 3 lengthways about 1cm thick. Place in an overproof dish. Pour over the stock, cover with aluminium foil and poach in the oven for 8-10 minutes, until just cooked. Set aside to cool.

2. Oil a 1.1 litre (2 pint) terrine or loaf tin and line with clear film. Line the base and sides with slices of smoked salmon or trout, reserving some for the top.

3. Place the gelatine, lemon juice and 30ml (2tbsp) of the fish poaching liquor in a small saucepan. Using the food processor fitted with the knife blade, chop the parsley and dill. Reserve 30ml (2 tbsp) and mix the remainder with the chives.

4. Add the hot smoked trout, crŔme fraţche and horseradish to the food processor bowl and pulse to mix. Stir in the curd cheese and season.

5. Place the remaining herbs on a sheet of greaseproof paper, drain the salmon strips and roll in the herbs, to coat. Heat the gelatine mixture over a low hear to dissolve. Stir into the trout mixture.

6. Place about half the trout mixture in the prepared tin. Add the salmon strips, slightly spaced apart and gently press into the trout mixture. Top with the remaining smoked salmon or trout slices, folding over any from the edges of the tin.

7. Chill in the fridge for at least 3 hours, or until firm to the touch. To serve, turn out onto a serving plate and remove the clear film. Garnish with fresh chives. Serve cut into slices.


bimby - Thermomix
Torna in cima
Profilo Messaggio privato

Inviato: 07 Nov 2008 01:07:25  


Torna in cima

Mostra prima i messaggi di:   
Nuovo Topic   Rispondi    Indice del forum -> Kenwood chef in Europa -> Kenwood chef in Inghilterra Tutti i fusi orari sono GMT + 1 ora
Pagina 1 di 1

Vai a:  
Non puoi inserire nuovi Topic in questo forum
Non puoi rispondere ai Topic in questo forum
Non puoi modificare i tuoi messaggi in questo forum
Non puoi cancellare i tuoi messaggi in questo forum
Non puoi votare nei sondaggi in questo forum
Non puoi allegare files in questo forum
Non puoi downloadare files da questo forum

Ricette bimby topic RSS feed

Powered by MasterTopForum.com with phpBB ę 2003 - 2015