Norwegian salmon terrine is a nice dish to include as part of the buffet. Even though it looks stunning, its not that difficult to make.
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 as part of the buffet or in slices with salad and toast.