{"id":1,"date":"2026-09-11T10:23:18","date_gmt":"2026-09-11T08:23:18","guid":{"rendered":"https:\/\/taol.joellegerardi.fr\/?p=1"},"modified":"2026-09-16T12:29:27","modified_gmt":"2026-09-16T10:29:27","slug":"bonjour-tout-le-monde","status":"publish","type":"post","link":"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/09\/11\/bonjour-tout-le-monde\/","title":{"rendered":"Pain de saumon"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La terrine de saumon, aussi appel\u00e9e pain de saumon, est une entr\u00e9e raffin\u00e9e, id\u00e9ale pour les repas de f\u00eate. Pr\u00e9par\u00e9e \u00e0 l\u2019avance, elle se conserve parfaitement au r\u00e9frig\u00e9rateur et peut \u00eatre servie froide, accompagn\u00e9e d\u2019une sauce l\u00e9g\u00e8re ou d\u2019un bouquet de crudit\u00e9s. Sa texture fondante et son go\u00fbt d\u00e9licat en font un incontournable des grandes occasions !<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Pr\u00e9paration :<\/td><td>Cuisson :<\/td><\/tr><tr><td>Portions :<\/td><td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 g Filet de saumon<\/li>\n\n\n\n<li>150 g Saumon fum\u00e94 \u0152uf(s)<\/li>\n\n\n\n<li>200 ml Cr\u00e8me fraiche liquide<\/li>\n\n\n\n<li>1 Citron<\/li>\n\n\n\n<li>2 c. \u00e0 soupe Aneth<\/li>\n\n\n\n<li>1 \u00c9chalote<\/li>\n\n\n\n<li>Sel, poivre<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pr\u00e9chauffez le four \u00e0 160\u00b0C.Coupez le saumon frais en morceaux.Pressez le jus du citron et r\u00e9cup\u00e9rez le zeste.Dans un mixeur, d\u00e9posez les morceaux de saumon frais, les \u0153ufs, la cr\u00e8me, le jus et le zeste de citron, l\u2019\u00e9chalote, l\u2019aneth, une pinc\u00e9e de sel et un peu de poivre.Mixez jusqu\u2019\u00e0 obtenir une pr\u00e9paration lisse et homog\u00e8ne.Coupez le saumon fum\u00e9 en lani\u00e8res. Incorporez-les d\u00e9licatement \u00e0 la pr\u00e9paration, sans mixer, pour conserver des morceaux.Versez la pr\u00e9paration dans un moule \u00e0 cake (le petit d&rsquo;un litre) pr\u00e9alablement beurr\u00e9 ou chemis\u00e9 de papier sulfuris\u00e9.Placez le moule dans un plat rempli d\u2019eau chaude pour une cuisson au bain-marie.Enfournez pour 40 \u00e0 45 minutes, jusqu\u2019\u00e0 ce que la terrine soit prise et l\u00e9g\u00e8rement dor\u00e9e sur le dessus.Sortez le moule du four, laissez refroidir \u00e0 temp\u00e9rature ambiante, puis placez-le au r\u00e9frig\u00e9rateur pendant au moins 4 heures, id\u00e9alement toute une nuit.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td>Source : <a href=\"https:\/\/www.cuisineaz.com\/recettes\/entree-froide-a-preparer-a-l-avance-120849.aspx\">https:\/\/www.cuisineaz.com\/recettes\/entree-froide-a-preparer-a-l-avance-120849.aspx<\/a><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La terrine de saumon, aussi appel\u00e9e pain de saumon, est une entr\u00e9e raffin\u00e9e, id\u00e9ale pour les repas de f\u00eate. Pr\u00e9par\u00e9e \u00e0 l\u2019avance, elle se conserve parfaitement au r\u00e9frig\u00e9rateur et peut \u00eatre servie froide, accompagn\u00e9e d\u2019une sauce l\u00e9g\u00e8re ou d\u2019un bouquet de crudit\u00e9s. Sa texture fondante&nbsp;<a class=\"read-more\" href=\"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/09\/11\/bonjour-tout-le-monde\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":44,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56],"tags":[61],"class_list":["post-1","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plats","tag-mer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pain de saumon - Ouzh taol !<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/taol.joellegerardi.fr\/index.php\/2026\/09\/11\/bonjour-tout-le-monde\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pain de saumon - Ouzh taol !\" \/>\n<meta property=\"og:description\" content=\"La terrine de saumon, aussi appel\u00e9e pain de saumon, est une entr\u00e9e raffin\u00e9e, id\u00e9ale pour les repas de f\u00eate. Pr\u00e9par\u00e9e \u00e0 l\u2019avance, elle se conserve parfaitement au r\u00e9frig\u00e9rateur et peut \u00eatre servie froide, accompagn\u00e9e d\u2019une sauce l\u00e9g\u00e8re ou d\u2019un bouquet de crudit\u00e9s. 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