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QimiQ
Benefits
Saves time and resources
Stable consistency
Enhances the natural taste of added ingredients
15
easy
Ingredients for 8 portions
For the salmon layer
75
g
QimiQ Classic,
room temperature
200
g
Salmon fillet,
coarsely chopped
100
ml
Whipping cream 36% fat
35
ml
Lobster stock
Sea salt
Pepper
Lemon juice
Pernod [Aniseed liqueur]
For the trout layer
75
g
QimiQ Classic,
room temperature
200
g
Smoked trout fillet ,
coarsely chopped
100
ml
Whipping cream 36% fat
35
ml
Fish stock
Dill
Sea salt
Pepper
Lemon juice
Pernod [Aniseed liqueur]
Crab meat,
diced
Method
1.
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.
2.
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.
