Terrine of red salmon
Starter
Fish
Medium
30 min
2 servings
ingredients
200 g of fresh salmon fillet
2 dl of fresh cream
4 tablespoons Cirio Tomato Puree
400 g of Cirio Peeled plum tomatoes
1 clove garlic
basil
extra virgin olive oil
salt
pepper
Preparation
- Blend the salmon
- Add the fresh cream and the tomato puree, salt and pepper and incorporate delicately
- Grease a cookie-cutter rectangular disposable and filled with the mixture
- Cover with aluminum foil and bake at 150 degrees for 40 minutes
- Meanwhile, put a cook for half an hour the Cirio Peeled in a pan with the garlic
- Remove from the heat, place in a blender with the basil to obtain a cream
- Continue to blend adding oil to obtain a soft compound
- A finished cooking baked salmon and serve warm with tomato sauce
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Medium 
30 min