Ham from red fish with squid
A source of omega-3 fatty acids and protein, this dish supports heart and brain health, as well as aids in muscle mass recovery. The vibrant taste of salmon and squid with lemon and capers makes it appetizing and refreshing. Perfect for a keto diet due to its high fat content and low carbohydrates.
Rinse the salmon fillet (450 g) and pat it dry with a paper towel. Cut the fish into cubes of 2-3 cm or chop it a bit smaller with a knife.
Pass the chicken fillet (250 g) through a meat grinder. Cut the squid (100 g) into small cubes. You can leave the capers (50 g) whole or chop them slightly.
Grate some zest from the lemon (60 g) and squeeze out the juice. Finely chop the parsley (15 g).
In a deep bowl, combine the fish, chicken mince, squid, capers, lemon juice, lemon zest, parsley, gelatin (10 g), salt (15 g), white pepper (1 g), black pepper (1 g), paprika (30 g), chicken fat (150 g), and water (50 g). Mix the mass well.
Refrigerate the mixture for at least 2 hours.
Line the bottom of the terrine with parchment paper. Pack the mixture tightly, pressing it down in layers. Place parchment paper on top again, then close the lid and secure it with springs.
Place the terrine in a pot and fill it with water almost to the level of the lid. Bring the water to 80°C and cook for 2 hours. In a slow cooker, cook on the stewing mode for about 1.5 hours, and in a pressure cooker on the slow cooking mode for about 2 hours.
Remove the terrine, place it under cold water for 10 minutes, then put it in the refrigerator for 12 hours. After cooling, carefully remove the ham from the mold and slice it.
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