Salmon Soufflé Terrine on Leaf Salad with Climate Cooking

For the salmon soufflé terrine, beat the butter until very fluffy and gradually add the egg yolks. Cut the salmon into small cubes and mix with the white bread cubes and the finely chopped leek into the butter. Season with mustard, salt, pepper, lemon juice and nutmeg. ATTENTION with salt! The smoked salmon is already salty!

Beat the egg whites to a firm snow and carefully fold into the mixture. Line 2 tureen molds with baking paper and carefully insert the puff pastry. Spread cranberry jam on the sides and bottom. Now fill in the salmon soufflé mixture and seal well with the remaining puff pastry. Beat the egg with a fork and brush the terrine. Decorate with puff pastry scraps.

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