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!!

Salmon Skewer with Mojito Salad

I love these dressing. It's so fresh and fruity. Ideal for the summer.

The original recipe asked for tequila. I actually planed to buy some, but then I stumbled over a ready made mojito cocktail. It was cheaper, so I bought that instead. But it was better this way. Cause I also needed limes. But I couldn't find them anywhere. It seems they are to expensive at the moment, so the dealer don't buy them. But there is already lime juice in the mojito, lucky me! The mint adds a nice note too.

The fish goes rather well with the salad. But really the skewers are more work than they are worth.

The photos did't work out at all this time. I try to take them while the sun is still out. But this time it was already dark and I had to use the flash light. It doesn't look as appetizing as it actually was. I'm disappointed with myself.

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Salmon Skewer with Mojito Salad

Mojito Dressing

2 tbsp lemon juice, freshly squeezed
2 tbsp honey
2 tbsp mojito cocktail
1/4 cup olive oil
3/4 bund of parsley

1. Put lemon juice, honey and mojito cocktail into a food processor and blend it together.
2. Rip the parsley leaves of. Put them in the processor and blend them as fine as possible.
3. Add the oil. Blend everything together

Salad 

red and green lettuce
cherry tomatoes
scallion

1. Wash and dry all ingredients.
2. Rip the lettuce in rough pieces.
3. Cut the tomatoes into halves.
4. Cut the scallion into slices.
5. Put everything into a salad bowl.

Salmon Skewer

ca. 16 wood skewer
500 g salmon filet
1 tbsp oregano
2 tsp sesame
1 tsp cumin
1/4 tsp pepper flakes
2 lemons
1 tsp salt
olive oil

1.Wash the salmon and dab it dry.
2. Let the skewer soak in water.
3. Cut the salmon into cubes, about 2 cm big.
4. Cut the lemon into thin slices.
5. Heat the grill and brush it with some oil.
6. Mix the oregano, the sesame, the cumin and the pepper together.
7. Use two skewer and spit a salmon piece on them, then a fold a lemon slice and spit it on too. Then
repeat with two more salmon pieces and a lemon slice. Each skewer should always start and finish with the salmon.
8. Coat the finished skewer with a little oil.
9. Sprinkle them with some salt.
10. Sprinkle them with the seasoning.
11. Grill the skewer from both sides for about 8-10 minutes.

Bon appétit!!