December 2006

Salmon Terrine
Serves 6

Ingredients

250g Sliced smoked salmon
400g Fresh Scottish salmon
1 Small red onion
Juice of ½ a lemon

1 Small bunch of:
Dill
Parsley
Chives

100g Butter – melted with salt and pepper
For the Chive Crème Fraiche
100g Crème fraiche
1 Bunch chives
Juice of ½ a lemon
50ml Cream
Salt
Pepper

Method

Season and pan-fry the salmon in a little olive oil until medium to medium-well. Take off the meat and allow
to rest for 5 minutes. In a stainless steel bowl break the salmon until quite fine (not a paste). Mix in the lemon
juice, finely chopped red onion and finely chopped chives, parsley and dill. Bring all the ingredients together
with the melted butter using a fork. Season to taste.

Assembly

Line a terrine mould or small loaf tin with cling film. Then line the inside again with smoked salmon. Fill the mould with the salmon mix pressing down gently. Cover the top with the overlapped smoked salmon. Refrigerate for at least 3 hours. In a bowl, gently whisk the crème fraiche, chopped chives, lemon juice, cream, salt and pepper together until smooth.

Plating

Place some baby greens in the centre of your plate, top with some sliced cucumber. Place a slice of your terrine on top. Garnish with a quenelle of the crème fraiche, a sprig of dill and a lemon wedge.

Enjoy!