Risotto croquettes
Smoked salmon and prawns terrine
- 150 GRAM SMOKED SALMON, sliced
- 1/2 CUP CREAM, whipped
- 1 TBSP TOMATO PUREE
- 50 GRAM CREAM CHEESE
- 150 GRAM PRAWNS
- 2 SMALL CARROTS, cleaned and cubed
- HANDFUL HIVES, chopped
- 1 TBSP LEMON JUICE
- 1 TBSP BRANDY
Stir fry the onion 3 minutes. Add the rice and fry 1 minute. Add the chicken broth bit by bit, add the next bit when the first has been absorbed. This should take about half an hour. Finally stir in the butter, the cheese and the mozzarella and pepper and salt to taste. Allow the mixture to cool down. Form 12 croquette shapes. Take out three plates, put bread crumbs in one, flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.
Line 4 greased small molds with smoked salmon. Cook the carrots ten minutes and mix them with all other remaining ingredients. Spoon this on the salmon. Put the molds in the fridge for one hour. Turn them on plates, decorate with some lettuce.
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