Grilled Salmon with Kumara Terrine & Dill Emulsion
A recipe from New Zealand.
🇳🇿 New ZealandsalmonkumaraterrinedillemulsionhighProteinseafoodfancyspecialheartHealthygrilled
Nutrition (per serving)
460Calories
46 gProtein
28 gCarbs
22 gFat
6 gSugar
900 mgSalt
Ingredients
- 800 g Salmon fillets (skin-on)
- 1 kg Kumara (thinly sliced)
- 1 cup Fresh dill
- 150 ml Cream
- 60 g Butter
- from 2 lemons Lemon juice
- 4 tbsp Olive oil
- to taste Salt & pepper
Method
- Layer kumara slices with salt & pepper in greased loaf tin. Cover with foil, bake 180°C 1 hour until tender. Cool, press overnight for terrine.
- For emulsion: blend dill, cream, lemon juice and half butter until smooth. Strain, whisk in remaining cold butter cubes over low heat until emulsified.
- Season salmon, grill skin-side down 4 min until crisp, flip 2–3 min until medium.
- Slice terrine, serve salmon on top with dill emulsion drizzled – fresh NZ salmon with layered kumara terrine and bright dill sauce.
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