Terrine de saumoun aux Quatre algues
(Terrine of Salmon with Quatre Algues) Recipe

Origin: France Period: Traditional

This is a classic French dried seaweed mix that is growing in popularity. The recipe below, if you follow all the links, will allow you to source, dry and prepare this blend for yourselves.

Ingredients:

300g cooked salmon
200g cooked white fish (cod, whiting, flatfish, etc)
2 tbsp Quatre algues dry seaweed blend
juice of 1 lemon
100ml white wine
2 eggs, beaten
150g crème fraîche, beaten until soft
salt and freshly-ground black pepper, to taste

Terrine de saumoun aux Quatre algues
(Terrine of Salmon with Quatre Algues) Preparation:

Method:

Flake and de-bone the fish then place in a blender or food processor and render to a smooth paste. Add the quatre algues blend along with the lemon juice and white wine. Blend to incorporate then add the eggs and blend once more. Finally blend in the crème fraîche before seasoning to taste.

Butter a 600ml terrine or mould and turn the fish mixture into this. Pack down well then cover with a lid or a sheet of aluminium foil. Place in a roasting tin and fill with boiling water so that the liquid level comes 3/4 of the way up your dish. Transfer to an oven pre-heated and bake for about 70 minutes, or until the terrine has cooked through and set. Set aside to cool completely then refrigerate for at least 2 hours before unmoulding. Return to the refrigerator for a further 2 hours (at least) then slice and serve on a bed of lettuce and garnish with Velvety Seafood Sauce

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