Easy Salmon Terrine
Terrines can sometimes be a bit labour-intensive but my Easy Salmon Terrine 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.
Serves 8
INGREDIENTS
- melted butter, for brushing
- 300 g (10 ½ oz) salmon fillet, skin removed and pin-boned
- 2 egg whites
- ice cubes
- 300 ml (10 ½ fl oz) thin (pouring) cream
- 200 g (7 oz) smoked salmon, coarsely chopped
- 1 Tbsp finely chopped tarragon
- 1 Tbsp finely chopped chervil
- 1 Tbsp snipped chives
- ½ tsp salt
- ½ tsp cayenne pepper
- 1 ½ Tbsp olive oil
To serve
- micro herbs
- mayonnaise or aioli
- thin slices of toasted baguette or crisp breads
METHOD
- Preheat the oven to 150°C (300°F). Brush the inside of a 1 litre (34 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 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 mould. Bake for 20 – 25 minutes, or until the blade of a small knife comes out clean. Remove from the oven and leave in the mould to cool completely.
- Garnish with micro herbs if you like. Serve with mayonnaise or aioli (or even a cocktail sauce) and thin baguette toasts or crisp breads.
As seen in my fourth book More Please! — recipe by Manu Feildel, photography by Rob Palmer, published by Murdoch Books Australia.
