A simple terrine that can be served as an entree or a sharing plate.
- 750 g fresh salmon
- 10 g chives finely snipped
- 10 g dill finely chopped
- zest of half a lemon
- 1 tsp sea salt flakes
- white pepper
- 200 ml double cream
- water
- 1/2 lemon sliced
- 1/2 brown onion sliced
- 3 sprigs of dill
- 10 whole peppercorns
- 250 g thin sliced smoked salmon
- Thin slices of lemon
- sprigs of dill
- baby capers
- additional smoked salmon
- chives and / or chive flowers
-
Grease and line a 1.4 ltr (1.5 qt) pâté terrine with baking paper.
-
Place the salmon and poaching aromats into pan and cover with cold water.
-
Slowly bring to the boil over medium heat and once the water begins to bubble, turn the heat off.
-
Allow the salmon to cool in the poaching liquid
-
Preheat oven to 160˚C.
-
Remove the salmon from the poaching liquid, and then remove and discard the skin and bones.
-
Using a food processor, blend the fresh salmon with the cream, lemon zest, fresh herbs, salt and pepper to make a paste.
-
Layer the terrine 1/3 paste, 1/2 smoked salmon, 1/3 paste, 1/2 smokes salmon, 1/3 paste.
-
Cover the terrine with foil, place in a bain-marie and cook 45 minutes, remove foil & cook for a further 5 minutes. Remove from oven and cool.
-
Refrigerate overnight to set.
This terrine was served to us as an entree when staying with my best friend, Véronique, during one of our visits. She served it with a sauce of mayonnaise with egg whites (whipped to soft peak) folded through and finely chopped chives. It was simply delicious!
I have made a few little changes over time, but nothing dramatic, just the aromats in the poaching liquid and the herbs and lemon zest.
If serving as an entree I like to serve with a simple salad of dressed salad leaves. To serve as part of a buffet or grazing table, turn onto a serving platter, garnish and serve with crostini.