Breton recipe: AOP Coco de Paimpol terrine with Trégor salmon

©Coco De Paimpol Salmon Terrine|Généré par IA

Coco de Paimpol terrine with salmon

Looking for a refined Breton recipe to enhance your meals? The Coco de Paimpol and salmon terrine is a must, combining Brittany’s emblematic vegetable with the finesse of fresh salmon. Perfect for a gourmet aperitif or an elegant starter, this preparation showcases local produce and traditional know-how!

©Coco De Paimpol Salmon Terrine|Généré par IA

Prepare a terrine

for 4 people

Ingredients

1 kg Coco de Paimpol
4 sheets of gelatine
1 leek
10 cl whipping cream
5 cl chicken stock
200 g salmon, cut into sticks
fromage frais (optional)

Preparation

Preparation time: 10 minutes – Cooking time: 40 minutes

1. Scald the Cocos de Paimpol and cook them over a low heat for 40 minutes with a bouquet garni. Drain and press through a potato masher, then set aside.
2. Cut the leeks in half lengthways and cook for a few minutes. Refresh with cold water and set aside.
3. Quickly pan-fry the salmon so that the inside is still slightly raw, then season with salt and pepper and set aside.
4. Line a terrine with the leek leaves.
5. Melt the gelatine in the warm chicken stock. Stir into the bean purée and mix with the whipped cream. Adjust the seasoning.
6. Fill the terrine with the Paimpol bean purée and salmon. Cover with the leeks and refrigerate for 4 hours.
7. Unmould the terrine and cut into slices. Serve with a quenelle of fromage frais and herbs (optional).

What accompaniments should you choose?

Oysters or prawns will add a touch of iodine and freshness that contrasts deliciously with the sweetness of the terrine. For a little more crunch, opt for chopped walnuts or hazelnuts.

©Bag Of Cocos De Paimpol Semi Dried Beans Not Yet Cooked |AI generated

©Leek|Freepik Company S.L. - www.freepik.com

Coco de Paimpol

The coco de Paimpol, a Breton treasure, is the very first bean in France to be awarded the Appellation d’Origine Contrôlée (AOC). It all began in 1928, in the Paimpol region, when a sailor returning from an expedition to Latin America brought back a seed that was to become the symbol of the local heritage: the Paimpol coco.
Even today, from July to November, the whole region is mobilised to “pluck the Coco de Paimpol”. The pickers take to the fields and methodically harvest the beans by hand, perpetuating a tradition that is as precious as it is tasty.

Where can you find it?

Coco de Paimpol is produced and harvested by local farmers belonging to the Union des Coopératives de Paimpol et Tréguier. You’ll find it at local markets and small and large retailers.

You will need :

a bouquet garni
a sharp knife
a blender
a terrine mould
a potato masher

Tips and advice:

Coco de Paimpol keeps perfectly well in the freezer all year round.
Well-known to fans of cassoulet, Coco de Paimpol can also be enjoyed as a summer salad, purée or vegetable side dish.

Where can you buy your Cocos de Paimpol?

Coco de Paimpol, the jewel of Trégor

Beneath its straw-coloured and purple pod, the Coco de Paimpol PDO hides a tender, sweet flesh. Harvested by hand from July to October, it is the perfect accompaniment to fish, smoked bacon or garden vegetables. On the Pink Granite Coast, you’ll find it at the markets in Lannion, Tréguier and Trégastel, where you can savour this local Breton gem grown with passion.

Breton starters