Recipe

Smoked salmon terrine

Aug 27, 2013 2:00pm
  • 40 mins preparation
  • 20 mins cooking
  • Serves 8
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Ingredients

Smoked salmon terrine
  • 600 gram waxy potatoes, such as desiree
  • 2 tablespoon lemon juice, plus 1 tbsp finely grated lemon zest
  • 1 tablespoon finely chopped dill
  • 500 gram sliced smoked salmon
  • 500 gram cream cheese, at room temperature
  • 1/3 cup (80ml) pure cream
  • 2 tablespoon capers, drained
  • 1 bunch rocket, trimmed, leaves sliced
  • crusty bread, to serve
Dill gremolata
  • 1/4 cup chopped dill
  • 2 tablespoon grated lemon zest
  • 1 garlic clove, finely chopped
  • 2 teaspoon extra light olive oil

Method

Smoked salmon terrine
  • 1
    Cook potatoes in a large saucepan of salted boiling water for 20 mins, until tender. Drain. When cool enough to handle, peel, thinly slice and place in a large bowl. Combine lemon juice and dill, pour over warm potato and toss to combine. Season.
  • 2
    Line a 10cm x 20cm loaf pan with plastic wrap, allowing wrap to overhang long sides by 10cm. Line base and sides of pan with one-third of smoked salmon, allowing salmon to overhang.
  • 3
    Place cream cheese, cream and lemon best in food processor and process until smooth. Stir in capers.
  • 4
    Layer half of potato, overlapping sightly, over salmon base. Spread half of cream cheese mixture over potato. Top with a layer of smoked salmon, rocket, another layer of smoked salmon, remaining cream cheese mixture and remaining potato. Finish with a layer of smoked salmon. Fold overhanging edges of salmon over terrine and cover with overhanging plastic wrap, pressing down gently. Refrigerate overnight.
  • 5
    To make dill gremolata, combine all ingredients in a small airtight container or snap-lock bag.
  • 6
    To serve, invert terrine onto abated or platter. Remove plastic wrap and slice. Top with gremolata and serve with crusty bread.

Notes

Transport the terrine in the loaf pan so it keeps its shape. Slice with a large sharp knife, and offer table knives for spreading.

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