Salmon Terrine with Red Beets

On a low heat, melt the shallots in the butter. When they are transparent, pour the white wine, bring to a boil then lower the heat and cook another 5 minutes. Filter the liquid by reserving the shallots separately. Measure the remaining amount of liquid and add 1 liter of beetroot juice.

Meanwhile, cut the fresh salmon into strips of +/- 1 cm thick and cook for about 5 minutes in the wine / beet broth. Take it out of the pan and drain it.

Season with salt and pepper to taste and bring to a boil. Lower the fire and poach the fish dice. Remove them after 3 minutes.

While the cooking juices are still hot, add the gelatine and stir until completely dissolved, measure with white wine to obtain the desired color. Book.

To make a paper-film cake mold or to take a silicone mold or a glass terrine, Pour a little liquid in the bottom then delicately deposit a layer of fish, cover it with the shallots and finish with the rest of the salmon, sprinkle terrine of red beet filament, very cooked.

Gently pour the jelly down to the fish level, fold down the film-paper and set aside until cooling is complete. Refrigerate at least 24 hours.

Serve very fresh.