Hot smoked eel terrine

6 servings

30 minutes

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.

Energy value per serving

• Calories: 2260.6
• Proteins: 125.5g
• Fats: 191.1g
• Carbohydrates: 11g

Ingredients

• Smoked eel: 8 pc
• Asparagus: 1 bunch
• Olive oil: to taste
• Cucumbers: 1 pc
• Dill: 1 bunch
• Lemon juice: 15 ml
• Cucumber pickle: 1 l
• Salt: to taste
• Ground black pepper: to taste
• Gelatin: 20 g
• Grated horseradish: to taste
• Black bread: 4 pc

Cooking steps

1. Remove seeds from the cucumber, puree it and strain through a fine sieve. Add finely chopped dill, salt, pepper, and lemon juice.

   Required ingredients:

   • Cucumbers: 1 piece
   • Dill: 1 bunch
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Lemon juice: 15 ml

2. Mix brine and cucumber puree with dill with dissolved gelatin.

   Required ingredients:

   • Cucumber pickle: 1 l
   • Cucumbers: 1 piece
   • Dill: 1 bunch
   • Gelatin: 20 g

3. Layer blanched asparagus and eel fillet in a mold and pour with a mixture of brine and gelatin. Chill in the refrigerator until the jelly becomes firm.

   Required ingredients:

   • Asparagus: 1 bunch
   • Smoked eel: 8 pieces
   • Cucumber pickle: 1 l
   • Gelatin: 20 g

4. Cut into portioned pieces, serve with black bread and grated horseradish.

   Required ingredients:

   • Black bread: 4 pieces
   • Grated horseradish:  to taste