Farces, terrines and pâtés
Salmon farce with aniseed
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
| 300g
salmon 200g cream 20g vermouth 7g salt 30g protein |
Recipe preparation
(1) Mix all ingredients together. Pour into a Pacotizing® beaker, close the lid and label.
(2) Freeze at −20 °C for at least 24 h.
(3) If necessary, Pacotize® twice.
Pacojet settings
Mode: Pacotizing®Pressure settings: Overpressure
Number of automatic repetitions: 2
Jet®-Mode suitable: yes