Ingredients
For 100 portions
For the salmon layer
940g
QimiQ Classic, room temperature
2.5kg
Salmon fillet, coarsely chopped
1.25litre(s)
Whipping cream 36% fat
440ml
Lobster stock
Sea salt
Pepper
Lemon juice
Pernod [Aniseed liqueur]
For the trout layer
940g
QimiQ Classic, room temperature
2.5kg
Smoked trout fillet , coarsely chopped
1.25litre(s)
Whipping cream 36% fat
440ml
Fish stock
Dill
Sea salt
Pepper
Lemon juice
Pernod [Aniseed liqueur]
Crab meat, diced
Preparation
- For the salmon filling: whisk the unchilled QimiQ Classic smooth. Place the salmon, cream and QimiQ in a food processor and mix to a smooth paste. Slowly add the lobster stock and season to taste. Pour this mixture into a terrine mold lined with cling film.
- Repeat this procedure for the trout layer and fold in the diced crab meat. Spread the trout mixture onto the salmon mixture and poach in the pre-heated oven at 170 °F for approx. 45 minutes.
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