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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves
Морской язык Маньер (Sole meunière)
Sole meunière
A fillet of fish fried with butter, parsley and lemon


400 g salmon fillet; 2 cup fresh or frozen green peas; 4 eggs; a bunch parsley, chives, sorrel, basil; 4 tbsp thick cream; ½ tsp paprika; butter; salt, white pepper

Salmon Terrine

Steam the peas for 5-10 minutes and drain them in a colander. Pour iced water over them so that they retain their colour. Chop the sorrel and other herbs. Add 2 tbsp cream and puree them in a blender. Add the peas, 2 eggs, salt and pepper and whisk to a smooth paste. Chop the fish into pieces and add the cream, the remaining eggs, salt and pepper and puree in a blender. Grease a deep baking dish with butter and layer half the fish puree, all the green puree and the remaining fish puree on top. Cover it with baking paper and steam for one hour. Leave to cool and chill in a fridge. Slice it into pieces 1 cm thick and serve with green mayonnaise.

Террін із лосося (Terrine de Saumon, Salmon Terrine)