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Salmon and prawn terrine
At Christmastime we all want to surprise our loved ones with something really special to please the palate. Elaborate fish dishes are to be found on the menu in many European countries at this time of year.
Healthy pleasure with salmon
Salmon’s strong taste and tender, juicy meat make it a favourite on menus all over the world. It belongs, just like trout, char, the Danube salmon and whitefish, to the order of salmon fish. A special delicacy is wild salmon. The appetisingly orangey-pink to dark red colour of its meat comes about thanks to the crustaceans which form its staple diet. Whether raw, boiled, fried or smoked, it is possible to create a wide diversity of taste variations thanks to differing means of preparation. And with its special combination of nutrients this fish has a lot to offer. While its fat content is relatively high compared to lean fish, it contains a high proportion of polyunsaturated omega 3 fatty acids. These are said to have a protective function for the heart and blood vessels. Moreover, salmon is packed full of healthy vitamins and minerals.
Festive start to a meal
As the curtain-raiser for a wonderful meal, the starter should please the palate and whet the appetite at the same time. This light salmon and prawn terrine guarantees a successful start to a Christmas dinner. The delicious taste of the fish and crustaceans combines wonderfully with the aroma of the tomatoes and spring onions. The lemon juice also lends the dish a fresh touch. The gelatine not only gives the terrine its particular consistency, thus making it a highlight on the dinner table, but also ensures that the dish literally melts in the mouth. A hint of Christmas decoration lends this splendid hors d’oeuvre that truly festive touch.
The Gelatine infocenter wishes you and your guests a very Merry Christmas and “Bon appetit”!
By the way: This recipe was developed by the well-known food journalist Jill Cox from Great Britain.
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