Ingredients
For 10 portions
For the salmon layer
250g
QimiQ Sauce Base
200g
Salmon fillet, coarsely chopped
50g
Lobster paste
1pinch(es)
Sea salt
1pinch(es)
Pepper
1dash of
Lemon juice
1dash of
Pernod [Aniseed liqueur]
For the trout layer
250g
QimiQ Sauce Base
100g
Smoked trout fillet , coarsely chopped
100g
Trout fillet(s), coarsely chopped
1tsp
Dill
1pinch(es)
Sea salt
1pinch(es)
Pepper
1dash of
Lemon juice
1dash of
Pernod [Aniseed liqueur]
100g
Crab meat, diced
Preparation
- For the salmon filling: whisk the unchilled QimiQ Classic smooth. Place the salmon, cream and QimiQ Classic 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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