Salmon terrine

Preparation

1. Skin the salmon and chop it in rough pieces.
2. Purée the salmon pieces in a blender and add the eggs, herbs, spices and the Fresubin 2 kcal Fibre DRINK Neutral.
3. Mix all ingredients and pour the mixture into a mould (e.g. cake-pan or loaf-pan). Put the pan in a bain-marie in the preheated oven (180 °C) for 25 minutes.
4. Before serving leave the terrine to cool down in the refrigerator.