Buttermilk Terrine with Salmon and Caviar

The fish jelly is made from 1 l fish stock and 14 sheets of gelatin.

Bring the white wine and port wine to the boil with the spices and reduce them gently until about a tablespoon of liquid remains. Soak the gelatin in water, squeeze out and add to the buttermilk form. Stir in the cooled reduction and whipping cream, place in the refrigerator to cool and set in about 2-3 hours. Fill a casserole dish with the fish jelly, layer in half of the cooled buttermilk mousse, place the salmon marinated in lime juice in the center, top with the remaining buttermilk mousse and finish the terrine with jelly and set aside to cool.

Serving: Place the terrine briefly in hot water and turn out of the mold on the spot. Using an electric knife, cut the terrine into slices about 2 cm thick and serve with a bouquet of lettuce (frisée, rocket, lollo, acorn leaf, etc.) that has been briefly marinated in a salad dressing. Garnish with a teaspoon of caviar.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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