- Prep: 15 minutes
- Serves: 6
- Cook: 45 minutes
Ingredients
- 150 g. glazed rice, boiled
- 1 onion, chopped and sautéed
- 1 small fennel, chopped and sautéed
- 150 g. smoked salmon
- 200 ml cream
- 3 eggs
- 100 g. grated gruyere
- 2 slices of crustless country bread (preferably stale) or 4 toasts
- ¼ bunch of dill, chopped
- 1 tsp. fennel seeds, powdered
- 200 g. cream cheese, for serving
- 1 lemon, sliced, for serving
- 1 small jar of salmon roe, for serving
- Salt, pepper
Execution:
Preheat the oven to 180°C fan-forced. Grease a long cake tin (12×20 cm) well and line with baking paper.
Cut the bread into small bites or crumble the toast and put them in a bowl. Add the cream and press with a fork until the bread absorbs all the cream and is well soaked.
In a large bowl, mix the boiled rice, the smoked salmon in pieces, the onion, the fennel and the soaked bread (along with any cream left in the bowl). Add the eggs, the gruyere, 1/2 tsp fennel seed powder, salt and pepper. Mix all the ingredients until a uniform mixture is created.
Pour the mixture into the mold and smooth it out with a spoon.
Bake in the oven for 45 minutes.
Remove from the oven, invert onto a platter and let the terrine cool.
Beat the cream cheese with 3 tablespoons of water in a bowl and add 1/2 teaspoon of fennel seed powder.
Mix well.
Spread the cream cheese mixture on the surface of the terrine and garnish with dill, lemon slices and the salmon eggs.
