Salmon terrine & Thai green-curry pea filling recipe | TASTE
A refreshing salmon terrine featuring Norwegian salmon ribbons encasing a Thai green curry pea filling, topped with pomegranate pulp and reduction. Try this.
Ingredients
- 150 g garden peas, blanched and cooled
- 2/5 cup crème fraîche
- 1 T Thai green curry paste
- 10 g fresh mint, stalks removed
- 2 t lime juice
- 1 T palm sugar or soft brown sugar
- salt, to taste
- 100 g Norwegian salmon ribbons
- 4 T pomegranate reduction
- crusty bread or sliced toast, for serving
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