Gentlemen, what if this year you composed the Christmas Eve menu yourself? In the spirit of an advent calendar, we will be offering you weekly recipes from starters to desserts. Don't worry, we'll try to come up with ideas that are easy to make, but that will impress all your guests.
Today, we're offering you an easy-to-make starter that requires very few ingredients. A starter from the sea to get your New Year's Eve off to a good start.
3..... 2.....1.............. COOK
Salmon and shrimp terrine
A delicious terrine that's not only suitable for Christmas, but also for entertaining friends.
Preparation time: 25 minutes
Cooking time : 15 minutes
Number of people : 4 person(s)
400 g fresh salmon
500 g smoked salmon in nice slices
3 egg yolks
500 g thick creme fraiche
8 sheets gelatine
1 small courgette
2 tablespoons port or cognac
30 cooked and peeled pink prawns.
Put the crème fraîche, the fresh salmon cut into cubes, the gelatine sheets soaked in cold water for a few minutes and then squeezed out, salt, pepper and possibly the chosen alcohol in a saucepan. Boil the whole thing for 15 minutes.
Add the egg yolks and cook for 1 minute more. Blend this mixture well.
While the salmon mousse is cooking, slice the courgettes thinly, removing only every other strip of skin. Fry the courgette slices in the pan for 5 minutes.
Line the inside of a cake tin with plastic wrap. Lay out the sliced smoked salmon so that the bottom and sides are completely covered.
Add a layer of salmon mousse, some prawns, courgette slices and then another layer of salmon mousse, prawns, courgette, etc.
Cover the terrine with plastic wrap and leave it to set in the fridge for at least 6 hours, preferably overnight.
When the terrine has "set", turn it out onto a serving platter and decorate with dill and lemon zest.
Serve with a lemon mayonnaise.