Recipe ng salmon terrine na inihanda sa Malolos Banquet

Published August 26, 2012 6:25pm

Idineklara ang kalayaan ng Pilipinas sa balkonahe ng mansyon ni General Emilio Aguinaldo sa Cavite noong Hunyo 12, 1898. Matapos ang ilang buwan, pinagtibay ang deklarasyong ito ng Malolos Congress. Sinundan ito ng isang magarbong piging na ngayo'y kilala sa tawag na Malolos Banquet. Dinaluhan ang Malolos Banquet ng ilang prominenteng personalidad ng ating unang pamahalaan. Kabilang na rito ang lolo sa tuhod ng prominenteng chef na si Chef Gene Gonzalez. Kaya naman sinubukan ni Chef Gene na ilutong muli ang mga Pranses na putaheng inihanda sa Malolos Banquet. Ito ang recipe ni Chef Gene Gonzalez ng isa sa mga putaheng inihanda, ang salmon terrine.

SALMON TERRINE

Tools needed:

Small loaf pan
Cling wrap

Ingredients:

1 kilo salmon fillet
1/4 cup butter
2 pcs. egg yolk
Drop of lemon juice
1/4 cup egg yolk
1/4 cup cream
1 tbsp. lemon juice
1/8 cup onion chives
Salt and pepper

Procedure:

Cut half of the salmon, half an inch thick and 2 to 3 inches in length.
Line loaf pan with cling wrap make a fence of Salmon arranging it lengthwise around the side of the pan leaving about half an inch extra length of the salmon hanging.
For the other half of the salmon, rough chop the salmon, and put in the lemon, cream, salt and pepper, and chives.
Mix well and put mixture in the middle of the pan of salmon fence until it is filled up.
Close the top of your filling by folding the extra ½ inch of salmon on top. This will serve as your base.
Seal your pan with another cling wrap and steam for about 10 to 15 minutes.
Remove and let it cool for a while then put in a chiller.
To serve, invert the pan on a plate and simply pull the cling wrap downwards to release the terrine.
Serve cold pour over with sauce.

For the sauce:

Whisk egg yolk and butter over double boiler, and then add lemon juice.
Whisk to achieve desired thickness salt and pepper to taste.

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