Smoked Eel Terrine
Breakfasts • Estonian
Description
Recipe taken from a book by John Smith 'Taste Geography: Estonia'.
Ingredients
- Smoked Eel 8 pieces
- Asparagus 1 bunch
- Olive Oil to taste
- Courgette 1 piece
- Dill 1 bunch
- Meyer Lemon Juice 0 fl oz
- Cucumber Brine 0 qt
- Salt to taste
- Ground Black Pepper to taste
- Gelatin 0 oz
- Grated Ginger Root to taste
- Nut Bread 4 slices
Step-by-Step Guide
Step 1
Peel the cucumber, remove the seeds, puree it, and strain through a fine sieve. Add finely chopped dill, season with salt and pepper, and add lemon juice.
Step 2
Mix the brine and cucumber puree with dill and dissolved gelatin.
Step 3
Layer blanched asparagus and eel fillets in a mold, then pour the brine and gelatin mixture over them. Chill in the refrigerator until the jelly is firm.
Step 4
Cut into portion-sized pieces and serve with black bread and grated horseradish.
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