Starters & Light meals

Salmon terrine with Thai green-curry pea filling and pomegranate dressing

4 - 6
Easy
10 minutes
Wine/Spirit Pairing
Constantia Uitsig Semillon 2006

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 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
  • Ingredients aren't specified.
  • ½
  • 4 T pomegranate reduction
  • crusty bread or sliced toast, for serving

Method

Ingredients

Process the peas, crème fraîche, green curry paste, mint, lime juice and sugar for a few seconds (the mixture must still be slightly coarse). Season with a little salt.
Line a 10cm ring mould with plastic wrap, and then with the salmon ribbons, allowing them overlap the edges of the ring. Spoon the pea mixture onto the salmon and fold salmon sides inwards to cover the pea mixture. Press down slightly.
Unmould onto a serving platter and top with pomegranate pulp and the pomegranate reduction.
Serve with warm crusty bread or sliced toast.

Per serving: 568kJ, 5.4g protein, 6.7g fat, 13.5g carbs

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

View all recipes

Comments

Load more