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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. Here we use sockeye salmon, known for its rich taste and deep red colour.

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Allergens and dietary requirements

  • Gluten
  • Fish
  • Celery
  • Soy

Ingredients

2
pieces
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
Recipe for:2500 g

Scale recipe

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