Terrine au filet de saumon et au Saint-Pierre du Cap pain 1,6kg perles d'huile is a benchmark in terms rosette au jambon
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Description
Terrine au filet de saumon et au Saint Pierre du Cap pain 1,6kg perles d'huile is a benchmark in terms rosette au jambon is a benchmark in terms of quality on the international seafood market The oil is not heated in order to respect all its organoleptic properties and to obtain flavors with unique intensity A tip: garnish it with a chive crème fraîche and a dash of lemon juice This salmon terrine is produced by GUYADER GASTRONOMIE
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