Ingredients
Preparation
- Preheat the oven to 175 °C.
- Rinse the asparagus, break off the bottom part and peel the stems. Cut them in half lengthwise.
- Blend the salmon in a food processor and then place in the fridge.
- Boil the water and butter, stir in the flour, cool a little and stir in the egg.
- Cool the mixture completely and stir together with the processed Norwegian salmon.
- Add the cold cream, and season with salt and pepper and a little cayenne pepper to taste.
- Place half of the mixture in a well greased mould. Add the asparagus stems and fill the mould with the rest of the mixture.
- Cover the mould with greased aluminium foil and cook the terrine in water bath at 175 °C until firm. This takes approx. 1 hour.
- Cool under light pressure.
- Serve the terrine with salad and slices of toast.