SALMON & ASPARAGUS TERRINE
Preheat oven Electric 180 C/Fan 160 C, Gas 4
Servings: 8 people
Equipment
- 1lb loaf tin, greased & lined with double layer cling film foil & cling film
- frying pan
- baking tray
- colander
- food processor
- mixing bowl
- small bowl
- chopping board & sharp knife
- lemon squeezer
- scissors
Ingredients
- 150 g salmon fillet
- 7 large asparagus spears
- 350 g smoked salmon
- 200 g full fat cream cheese
- 75 g butter softened
- 1 tbsp chives chopped
- 2 tbsp lemon juice
- Salt & pepper
Instructions
- Place salmon fillet on a square of foil
- Season and make into a parcel
- Bake for 15-20 mins – leave to cool
- Trim the woody end from the asparagus to the size of the tin
- Bring frying pan of water to boil, add asparagus and cook 3-4 mins until tender
- Drain and pat dry
- Trim a smoked salmon slice to fit base of tin
- Cut slices to fit all four sides, leaving a little over hanging
- Reserve one slice for the top
- Using scissors snip chives into pieces
- Take juice from lemon
- Place remaining smoked salmon in the food processor with the cold cooked salmon fillet, cream cheese, soft butter, chives and lemon juice.
- Blend until smooth & season
- Spoon half the mixture into the loaf tin
- Top with asparagus spears, laying them head to tail.
- Top with remaining mixture and level out
- Lay remaining piece of smoked salmon on top
- Chill for at least 6 hours
- Useful tip freeze for 30 mins and then slice, freezing helps to make it easier to cut
Notes
keeps for 2days in fridge, not suitable to freeze – excellent starter for Christmas Lunch