Salmon and white asparagus pate en croute
raw and smoked salmon are ground, wrapped in dough with white asparagus in a terrine and then baked in the oven to form pate en croute
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Ingredients
- 1 tbsp chopped fresh dill (if fresh triple the amount)
- 1 tsp tarragon (if fresh triple the amount)
- 1/2 tsp ground pepper
- 2 tsp sea salt flakes
- 2 shallots (1.8 oz(50 g))
- 5 oz (150 g) white asparagus
- 2 large eggs (4.8 oz (135 g))
- 3 1/2 oz (100 g) creme fraiche
- 1 tbsp lemon juice
- 7.1 oz (200 g) smoked salmon
- 9 1/2 oz (270 g) salmon filet
- 2 tbsp olive oil
- 1 tbsp ouzo, raki, Pernod or Riccard
- 1 tbsp brandy
- 3.53 oz (100 g) white flour (and some extra for rolling)
- 2.4 oz (69 g) water
- 1/2 tsp flaked sea salt
- a 3 inch wide, 20 inch long sheet of baking paper (optional)
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