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.
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.
