SALMON AND POTATO TERRINE
Recipe Peter Gottgens
1.5kg potatoes, peeled and cut
into thick chips vegetable oil for deep frying 125g butter 2 large onions, finely diced 1 fillet salmon trout 250ml white wine 500g sliced smoked salmon 150g cream cheese 2 lemons, zested and juiced salt and pepper 50ml thick cream
Parboil the potatoes in salted water. Once tender, remove from the water and pat dry with paper towel. Heat the vegetable oil in a large saucepan and deep fry the potatoes until golden brown. Drain on paper towel.
Heat the butter in a frying pan and sauté the onions until translucent. Place the salmon trout fillet on top of the onions and cook for about one and a half minutes per side. Remove the fish from the onions and set it aside. Add the white wine to the onions and reduce over medium heat until thick, then set aside.
To make a salmon mousse, place 200g of the smoked salmon in a blender with the cream cheese, lemon zest and lemon juice. Season and blend until completely smooth, then add the cream and blend until well combined.
Lightly grease a terrine mould or loaf tin and line it with a large piece of clingfilm so that it hangs over the edges. Line the bottom and sides of the mould with the remaining smoked salmon, allowing it to hang over the edges. Place a layer of potatoes on the bottom of the terrine mould and cover with a layer of half the onion mixture. Spread half of the mousse on top of the onion and lay the salmon trout fillet on top. Spread the remaining mousse on top of the salmon trout, top with a layer of potato and cover with the remaining onions. Fold in the smoked salmon that is hanging over the edges of the mould to seal the terrine, adding more to cover any holes if necessary. Tightly wrap the clingfilm over the top of the salmon and weigh the top of the terrine down. Refrigerate overnight and serve with a summer salad of baby leaves, finely chopped red pepper, baby radish and melba toast.