Terrine of salmon

Terrine of salmon


  • 1 branch of tarragon
  • 5 eggs
  • 200 gr of sour cream
  • 1 bunch parsley
  • 700 grams salmon fillet
  • salt

Method of preparation

  • Salmon chop and grind with a blender, then pour in the sour cream and mix everything until smooth. Washed parsley and tarragon finely chop and add to mashed salmon. There also pour in raw eggs. Flooded with the mixture on the parchment put in the oven bake for an hour at a temperature of two hundred degrees. The terrine needs to cool a little and bring to the table slightly warm, cut into small pieces.
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