Salsa and Salmon, Mango and Ginger Terrine
Portions / Servings: 12
- 300 g fresh salmon cut into cubes
- 3 eggs
- 200 g of cream
- 1.5 tsp salt
- 1 tsp ground pepper
- 3 cm of ginger
- 200 g ripe or frozen mangoes or thawed frozen
- 100 g ripe or frozen mango thawed or in jar
- 2 tomatoes cut in 4 and seeded
- 1 ripe avocado peeled and chopped
- 4 green onions in pieces
- 1 red pepper in pieces
- 1 lemon juice only
- 25 g of olive oil
- 2 sprigs of fresh coriander leaves
- Salt and pepper to taste
Cut the mango into pieces and reserve.
Put the ginger in the mixing bowl and mix 3 sec / speed 9.
Add salmon, cream, eggs, salt and pepper. Mix 10 sec / speed 7. Pour half of the preparation in an aluminium bread pan (which can be placed in the Varoma dish) and top with a thick layer of mango. Pour the rest of the terrine mixture over the mango. Pack the terrine several times with plastic wrap. Put the butterfly whisk in the Varoma dish and put the terrine on top.
Fill mixing bowl with 700 g of water, close the bowl and set up the Varoma. Cook 45 min / Varoma / speed 2.
Once cooked, let the terrine cool on the counter without unpacking and refrigerate overnight or for 4 hours. Before serving, unmold and slice. Serve the terrine with the cold salsa.
Put the green onion, mango, tomatoes, avocado, lime juice, olive oil, salt, pepper and red pepper in the mixing bowl. Mix 3 sec / speed 5. Refrigerate until the terrine is served.