Smoked Eel Terrine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
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 - 1 qt
- Salt - to taste
- Ground Black Pepper - to taste
- Gelatin - 0.7 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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