Terrines can sometimes be a bit labour-intensive but this one couldn’t be simpler. It makes a great starter if you have a group of friends coming for dinner, and can also be served as a canapé with drinks.
melted butter, for brushing
300 g (10½ oz) salmon fillet, skin removed and pin-boned
2 egg whites
300 ml (10½ fl oz) thin (pouring) cream
200 g (7 oz) smoked salmon, coarsely chopped
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped chervil
1 tablespoon snipped chives
½ teaspoon sea salt
½ teaspoon cayenne pepper
1½ tablespoons olive oil
micro herbs, to garnish (optional)
Mayonnaise or Aïoli and thin slices of toasted baguette or crispbreads, to serve
Preheat the oven to 150°C (300°F). Brush the inside of a 1 litre (35 fl oz/4 cup) terrine mould with melted butter.
Cut the salmon fillet into large chunks. Put them in a food processor with the egg whites and blend for 5 minutes, or until very smooth.
Fill a large bowl with ice. Scrape the salmon paste into a medium bowl and set it over the bowl of ice. Stir in the cream, smoked salmon, herbs, salt, cayenne pepper and olive oil and keep mixing until you reach a mayonnaise-like consistency.
Pour the salmon mixture into the prepared mould. Place the mould in a deep roasting tin and pour boiling water into the tin to come about two-thirds of the way up the sides of the mould. Bake for 20–25 minutes, or until the blade of a small knife comes out clean. Remove the terrine from the oven and leave in the mould to cool completely.
Garnish with micro herbs, if you like. Serve with mayonnaise or aïoli (or even a cocktail sauce) and thin baguette toasts or crisp breads.
Recipes and Images from More Please! by Manu Fieldel with Clarissa Weerasena (Murdoch Books. Buy the book here.
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