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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
  1. Blend the salmon
  2. Add the fresh cream and the tomato puree, salt and pepper and incorporate delicately
  3. Grease a cookie-cutter rectangular disposable and filled with the mixture
  4. Cover with aluminum foil and bake at 150 degrees for 40 minutes
  5. Meanwhile, put a cook for half an hour the Cirio Peeled in a pan with the garlic
  6. Remove from the heat, place in a blender with the basil to obtain a cream
  7. Continue to blend adding oil to obtain a soft compound
  8. A finished cooking baked salmon and serve warm with tomato sauce 

Made with

Tomato paste

Made with

Peeled plum tomatoes

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