Fresh Salmon and Smoked Fish Terrine with Herby Mayonnaise

Fresh Salmon and Smoked Fish Terrine with Herby Mayonnaise

Posted 2015-11-26 by finyfollow

This recipe uses gelatine and this is the first time in all my years of cooking that I have used this product and it turned out fabulous!

The layers of cooked red salmon, and smoked fish together with cream and butter was a delightful mixture.

I also put asparagus in the middle and this would make an impressive dish for a dinner party - my visitor was very impressed.

Preparation Time: 20 minutes plus fridge time
Cooking Time: 10 minutes
Makes: 6 servings

1 tbsp [link gelatine]
¼ cup water
200 g cooked red salmon
1 tsp mustard
Almost 1 cup diced cucumbers
¼ cup cream
350 g [link smoked fish]
140 g butter
1½ extra cream
1 tbsp lemon juice
6 [link asparagus spears] (fresh)
[link Watermelon] salad (optional)

Herby Mayonnaise
2 tbsp mayonnaise
2 tbsp yoghurt
Herbs of your choice -I used parsley and garlic chives

  • Steam the skinned red salmon for about 5 - 10 minutes till it is just done but still almost pink inside. Break it up into smaller pieces.

  • Steam or boil the asparagus for a minute or two.

  • Pour the gelatine into the cold water to soften it, and then slowly heat it to dissolve -I put it on a low heat in the microwave for about 20 seconds, or till it melts.

  • Add the mustard, salmon, cucumber, cream and the gelatine mixture into a blender

  • Blend or process until smooth.

  • Add a bit of salt and pepper.

  • Refrigerate while making the smoked fish layer.

  • Remove the flesh from the smoked fish, making sure you pick out the thin bones if possible, and any tough skin.

  • Blend in a blender or processor with the butter, extra cream and the lemon juice until it is smooth.

  • Add some pepper.

  • Line a small loaf tin with plastic wrap.

  • Spread a third of the salmon mixture on the bottom.

  • Cover with half of the smoked fish mixture.

  • Add 3 of the asparagus spears.

  • Continue the layers, adding the rest of the asparagus spears to the second last layer.

  • Pull the cling wrap over this and put in the fridge for about an hour or until it is set.

  • Meanwhile make the herb mayonnaise by adding all the ingredients, and mixing.

  • Make the watermelon salad by chopping the watermelon into bite sized bits, adding walnuts, onions, and black pepper

  • Put the terrine upside down on a plate, remove the plastic wrap and slice.

  • Add some of the the herb mayonnaise.

  • We ate this as a main meal, with the watermelon salad - all great food for a hot day.

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    227298 - 2023-07-17 10:23:48


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