Zucchini and Salmon Terrine
This is the perfect recipe for a summer lunch or dinner. This zucchini and salmon terrine is fresh, and well-balanced. You can serve it with a tomatoes and mesclun salad, seasoned with chopped tarragon, lemon juice, olive oil, fleur de sel and ground pepper.
My recommendation is to prepare it in advance, and keep it in the fridge for one day or two. It will certainly highlight your Sunday picnic !
Preparation time : 20 minutes
Baking time : 45 mn
INGREDIENTS (8 serving)
4 medium-size zucchini
250 ml creme fraiche
2 tbsp corn or rice flour
4 large slices smoked salmon
1/2 tsp curry powder
4 tbsp chopped chive and basil
Preheat oven to 400°F (210°C).
Wash zucchini under clear water. Cut the stem and bottom.
Slice it lengthwise about 1/4 inch thick in using the mandoline.
Cover a baking tray with parchment paper. Place the zucchini slices. Season with olive oil, salt and pepper. Bake for 10 mn at 400°F (210°C). Cool at room temperature.
Meantime, in a bowl, beat the 4 eggs with cream, flour, curry powder, salt and pepper.
Cover the bottom of a long cake mould with parchment paper.
Pour a ladle of eggs mixture in the bottom.
Place a layer of zucchini, then salmon, chopped herbs, and so on. Finish with zucchini.
Bake the terrine for 45mn in a bain-marie (water bath).
Serve this terrine cold accompanied by a mesclun and cherry tomatoes salad.
Wine suggested : a rosé, such as Domaine Turenne "cuvée Camille" (Côtes de Provence).