Terrine Of Fresh And Smoked Salmon
|Fresh salmon||14 Ounce|
|Dry white wine||3 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Smoked salmon||1⁄2 Pound|
|Fresh dill sprigs||20|
|Green peppercorns||1 Teaspoon, drained|
Rinse the fresh salmon under plenty of cold running water.
Pat dry on kitchen paper.
Put in a small bowl with the white wine.
Cover and microwave on HIGH for 3 minutes.
Remove the skin and bones from the fish.
Break the fish up with a fork and pour the cognac over.
Put the butter in a cup and microwave on HIGH for 30 seconds, until it has just melted.
Puree the smoked salmon with the melted butter in a food processor.
Rinse the dill and snip coarsely with kitchen scissors.
Add the dill and the green peppercorns to the smoked salmon puree.
Puree until smooth.
Add this mixture to the fresh salmon, mixing well with a fork.
Pour into a small terrine.
Cover and chill in the refrigerator for at least 3 hours.
Serving size: Complete recipe
Calories 1257 Calories from Fat 617
% Daily Value*
Total Fat 70 g107%
Saturated Fat 33.2 g166.2%
Trans Fat 0 g
Cholesterol 379.5 mg126.5%
Sodium 2163.5 mg90.1%
Total Carbohydrates 5 g1.6%
Dietary Fiber 1 g4.2%
Sugars 0.6 g
Protein 122 g245%
Vitamin A 103.1% Vitamin C 56.7%
Calcium 18.5% Iron 48.7%
*Based on a 2000 Calorie diet