Zander and salmon terrine

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300 g fresh fillet of zander, diced
5 - 6 basil leaves
1 bunch of chives or dill, finely chopped
1½ dl full cream
100 g salmon fillet, in strips
Put the diced zander into the freezer for 30 minutes.
Line the terrine mould with cling film, leaving enough spare to cover the terrine, once filled. Lay the basil leaves in the bottom of the moulds.
Puree the full cream with the frozen diced zander in a blender or using a hand-held mixer, add the herbs and season with salt and pepper.
Put half of the zander mixture into the mould. Lay the salmon strips across the centre, lengthways. Spread the rest of the zander mixture on top. Cover the terrine with cling film.
Place the terrine mould on to the stainless steel tray and put at level 2 of the cold cooking space. Steam 100 °C, 20 minutes.
Remove the cling film from the top of the terrine. Allow the terrine to stand for at least 20 minutes before turning it out and slice it.


The terrine can be eaten hot or cold.

  • Half-round terrine mould, 0.7 l
  • Stainless steel tray
Quantity Ingredient
5 basil leaves
100 g salmon fillet
1 bunch of chives or dill
300 g fresh fillet of zander
1½ dl full cream

Customer reviews (2)

  • Annemarie R.

    Customer review in German


    April 26, 2016

    Wunderbare Vorspeise! Meine Gäste waren begeistert.

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  • Irene C.

    Customer review in German

    Sehr gut

    November 11, 2012

    Habe ich als Hauptgang mit Reis serviert.

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