Salmon Terrine with Asparagus

For the salmon terrine with asparagus, first clean the asparagus (peel white asparagus and remove the lower third, for green asparagus only remove the woody parts and shorten a little at the bottom). Boil salted water in a pot, add a pinch of sugar and a small piece of butter and cook the asparagus in it until al dente (green asparagus only 3-7 minutes depending on thickness, white asparagus 10-20 minutes depending on thickness). Lift out, drain and cut into small pieces.

Place leek or chard leaves in boiling salted water and let steep briefly. Lift out, pat dry and let cool.

In the meantime, carefully check the salmon fillet for bones, cut into small pieces and place in a blender. Season with salt, pepper and lemon juice and mix briefly with egg white. Pour in some cream, blend and now add the rest of the cream. Season again to taste.

Spread a thin layer of salmon sauce on a transparent film the size of the terrine dish and place it inside. Lay out the leek or chard leaves crosswise and spread half of the farce on top. Spread asparagus pieces on top and cover with remaining salmon farce. Fold the leaves together with the foil over the top and close tightly. Gently bump the work surface a few times to allow the mixture to set.

Place in a large baking dish half-filled with boiling water and bake in a preheated oven at about 120 °C for 30-40 minutes, depending on the height of the dish. Lift out, let cool at room temperature and only then chill in the refrigerator.

Serve with radish salad.

Preparation Tip:

The salmon terrine with asparagus tastes particularly fine if you also use some finely chopped shrimp as an additional ingredient.

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