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CR-Smokefish_Terrine

Smoked Fish Terrine by Gernot Sallai-Gallo

Gernot Sallai-Gallo is the chef at the fabulous Das Johann in the Kursalon Wien. In the middle of the first district, Das Johann is a wonderful restaurant for a chic lunch or dinner. Let yourself be charmed by the historic ambience and the excellent seasonal Viennese cuisine. Gernot Sallai-Gallo has conjured up something sensational for you: a delicate smoked fish terrine!

Ingredients for 28 appetiser portions

Cow

For the stock

  • 250 ml water
  • 10 g spices ( coriander, dill, fennel, caraway)
  • Smoked fish waste (skin, carcasses)

For the smoked fish terrine

  • 200 ml smoked fish stock
  • 800 g smoked fish (½ minced, ½ diced as a garnish)
  • 600 g QimiQ Classic
  • 100 ml cream
  • 50 g dill chopped
  • Lemon, salt, pepper

Preparation

Cow

Fund

  1. Mix everything together and cook for 3 minutes.
  2. Immediately strain through a fine hair sieve and leave to cool.

Smoked fish terrine

  1. Mix the QimiQ Classic with the spices in a mixer until smooth.
  2. Then whip on the highest setting and add the liquid cream.
  3. Continue to whisk for approx. 10 minutes.
  4. Add the cold smoked fish stock and the chopped dill.
  5. Fold in the minced and diced smoked fish.
  6. Pour into lined moulds and chill for at least 6 hours, covered.