Salmon terrine

This is really only something for fish fans. Cause they do taste rather strongly of salmon.
All in all it's ok but not exactly my favorite fish recipe.

On the plus side the preparation time is rather short. It has to stay for a few hours in the fridge. So it's something you can make a day before. Less stress.

And don't worry if there is some zucchini left. You can just eat it as it is. Tastes great.

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Salmon terrine

Zucchini Cover

2 zucchini, ca. à 200 g
2 tbsp olive oil
salt
pepper

1. Wash and dry both zucchinis.
2. Slice one zucchinis into fine round slices and the second zucchini lenghtwise into fine slices.
3. Put all the zucchini slices into a bowl. Douse them with the oil and season them with salt and pepper.
4. Put the bowl in the fridge and let the zucchinis marinate for at least one hour or up to one day.

Salmon Filling 

500 g salmon filet, fresh or frozen
200 g whipping cream
3 egg whites
2 tbsp creamed horseradish
5 tbsp chives
salt
pepper

! All ingredients should be cold
1. Wash and dry the chives. And cut them into small pieces.
2. Rinse and blot dry the salmon. It would be best if the salmon is a little bit frozen.
3. Cut the salmon into rough cubes.
4. Pulse the salmon, 100 g of the whipping cream, the egg whites, the creamed horseradish, salt and pepper in a food processor until it is a fine puree.
5. Whisk the remaining 100 g whipping cream until it's stiff.
6. Fold the whipped cream and the chives into the fish mixture. Taste for salt and pepper and season some more if necessary.

To Assemble

1. Pre-heat the oven to 160°C/320°F.
2. Cover the bottom of a muffin pan with the round zucchini slices. Use the lenghtwise slices for the sides. If holes arise cover those with the round slices.
3. Pour the finished fish mixture into the prepeared hollows. Smoothe the mass.
4. Bake the terrine in a water bath for 35 minutes.
5. Let the muffin pan cool on a cooling rack for at least 10 minutes. Afterwards topple the terrines on a big cutting board.
5. Put the terrines in a closed container. And let them cool in the fridge over night.

Bon appétit!!