1 cook the salmon in court bouillon, let it cool then mash it and put it in a bowl incorporate the 6 egg yolks, add the bread crumb, milk salt and pepper 3/ beat the egg whites until very stiff and add them to the preparation by folding in 4/ preheat the oven to 180° take a loaf pan (tefal or flexipan) then pour the preparation into it 5/ cover with aluminum foil. cook in a water bath for 1 hour 30 minutes serve with a shrimp sauce.
Chef Patrick's Comment
Good recipe, you can also add diced red peppers and black olives and serve it cold with garlic olive oil mayonnaise.
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