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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

CaloriesProteinsFatsCarbohydrates

2260.6

kcal

125.5g

grams

191.1g

grams

11g

grams

Ingredients

6servings

8

pc

1

bunch

to taste

1

pc

1

bunch

15

ml

1

l

to taste

Ground black pepper

to taste

20

g

Grated horseradish

to taste

Rye (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:
1. Cucumbers: 1 piece
2. Dill: 1 bunch
3. Salt: to taste
4. Ground black pepper: to taste
5. Lemon juice: 15 ml

2
Mix brine and cucumber puree with dill with dissolved gelatin.
Required ingredients:
1. Pickle brine: 1 l
2. Cucumbers: 1 piece
3. Dill: 1 bunch
4. 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:
1. Asparagus: 1 bunch
2. Smoked eel: 8 pieces
3. Pickle brine: 1 l
4. Gelatin: 20 g

4
Cut into portioned pieces, serve with black bread and grated horseradish.
Required ingredients:
1. Rye (black) bread: 4 pieces
2. Grated horseradish: to taste

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