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Terrine of pickled wild Alaska sockeye salmon
At first glance, this is a simple salmon terrine. But it has more to it. Using a delicate and umami-rich jelly makes it super flavourful.
By choosing wild salmon from Alaska, you're making a sustainable and flavourful choice. Here we use sockeye salmon, known for its rich taste and deep red colour.
Makes about 2.5 kg.
Allergens & dietary requirements
2 pieces wild Alaska sockeye salmon, fillet
50 g muscovado sugar
10 g red dulse, dehydrated, ground
55 g black garlic
200 g coarse sea salt
250 g tomato
20 g celery
2 g garlic, grated
20 g shallot
3 g basil
2 g coriander
1 g black pepper
3 g salt
as needed Japanese soy sauce
as needed gelatin leaves, soaked in cold water
Clean the sockeye salmon side, de-bone and trim slightly if necessary.
Blend the muscovado sugar, red dulse, black garlic, and coarse salt to make a dry brine.
Rub the salmon side with the brine and leave for 12 hours.
Remove the brine from the salmon and pat dry well.
Cut the salmon into nice, thin slices and remove any brown parts.
Let the salmon cure for at least 24 hours.
Blend the tomatoes, celery, garlic, shallot, basil, coriander, black pepper, and salt together into a pulp in a blender.
Place this in a fine cloth over a sieve.
Put under vacuum for at least 24 hours to collect moisture.
Season the clear tomato juice with the Japanese soy sauce.
Measure how much liquid you have collected and then weigh out 3 grams of gelatine per 100 grams of liquid.
Heat 100 millilitres of the tomato juice to dissolve the soaked gelatine leaves.
Place a layer of salmon slices in a terrine or other mould.
Pour a thin layer of tomato jelly on top. Cover with salmon.
Repeat until all you run out of salmon.
Let the terrine set completely.
Then cut the terrine into desired portions.
Delicious in a dish with components of red onion, basil, and pine nuts.
Combines well with components of saffron, rice, and razor clams.
Perfect with green apple, parsley, and horseradish.
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