Cream Cheese Terrine with Salmon and Asparagus Spears
Boil the water with salt and vinegar and poach the salmon fillet in it for 7 minutes. Remove the peel from the asparagus spears and cut the lower third into 3 cm long pieces. Boil water with salt, sugar and butter. First cook the asparagus sections in it for about 12 min, then add the … Read more