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 4 eggs 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 Table salt, Ground pepper DIRECTIONS 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). C