Salmon Belly Lox and Neufchâtel Terrine – Recipes for Club + Resort Chef
Salmon Belly Lox and Neufchâtel Terrine Recipe courtesy of Eric Yeager, CEC, AAC, MSIHM, Executive Chef, Cedar Point Club (Suffolk, Va.) Ingredients -
Ingredients
- King salmon belly
- granulated sugar
- light brown sugar
- kosher salt
- Pernod
- fennel bulb
- lemon
- fennel seeds
- white peppercorn
- fennel pollen
- Neufchâtel
- water
- cream, light
- agar agar
- dill
- fennel frond
- capers
- cold-smoked salmon
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