Prima (UK)

Salmon & asparagus terrine


The smoked salmon casing keeps the terrine together, but it does cook in the oven. You can lay more smoked salmon over the finished terrine.

SERVES 10 PREP 30min, plus cooling and overnight chilling COOK about 40min

• 25ml olive oil, plus extra to grease

• 1 red chilli, deseeded and finely chopped

• 1 garlic clove, finely chopped

• 2.5cm piece fresh root ginger, peeled and grated

• 125g fine asparagus spears, ends trimmed

• 200g smoked salmon, in long, thin slices

• 2tbsp freshly chopped dill, plus extra to garnish

• 800g skinless, boneless salmon fillets, ideally in 1 or 2 pieces

• 1 lemon, cut into wedges

1 In a small bowl, mix the oil, chilli, garlic, ginger and plenty of seasoning.

2 Bring a pan of water to the boil and cook asparagus for 2-3min. Drain, then run under cold water to cool (see COOK’S TIP). Pat dry with kitchen paper.

3 Preheat oven to 180°C (160°C fan) mark 4. Line a 900g loaf tin with a double layer of foil, then lightly grease foil. Line inside of tin with most of the smoked salmon (as best you can), reserving some for the top. Sprinkle over ⅓ of the dill and ⅓ of the oil mixture.

4 Trim ½ the salmon fillet to fit neatly inside base of tin. Neatly lay asparagus over in an even layer. Top with another ⅓ of the dill and oil mixture. Cover with remaining trimmed salmon fillet, then the last of the dill and oil mixture.

5 Cover top of terrine with reserved smoked salmon; wrap whole tin well in a few layers of foil. Put wrapped tin into a roasting tin; fill with boiling water to halfway up sides of loaf tin. Cook in oven for 40min or until a metal skewer inserted in the centre comes out just warm.

6 Leave to cool (still wrapped) completely in water. Transfer wrapped terrine to an empty roasting tin; lay a couple of food tins on top to weigh it down.

Chill overnight.

7 To serve, turn out on to a serving plate and carefully peel off foil. Garnish with extra dill and serve with lemon wedges.


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