Salmon and asparagus terrine
100g (3½ oz) asparagus tips
½ tsp vegetable oil 100-150g (3½ -5½ oz) smoked salmon
4 sheets of gelatine
180g (6oz) cream cheese
1½ tbsp horseradish
1 lemon zested, ½ juice
10g (¼ oz) dill, finely chopped Black pepper
180ml (6 fl oz) double cream, whisked to soft peaks
230g (8 ¼ oz) hot cooked smoked salmon, flaked
500g/1 lb cake tin
Fill a saucepan with water, bring to the boil, add the asparagus and poach for 2-3 mins until al dente. When cooked, plunge the greens into cold water, drain, pat dry and put to the side.
Grease the cake tin with the oil and line with cling film. Leave enough to overhang the rim of the tin to cover the finished terrine.
Stretch the smoked salmon to cover the base and sides of the cake tin.
Serves: 9 Prep: 20 mins Cook: 18 mins
Serves: 8 Prep: 30 plus 4 hours chilling Cook: N/A
Soak the gelatine sheets in a bowl of cold water for 5 mins. Remove the sheets, squeeze out the excess water and put in a small pan with the lemon juice. On a gentle heat, heat the juice, stir and remove from the heat once the sheets have melted.
Into a medium bowl place the cream cheese, horseradish, lemon zest, dill, and some black pepper, mix and then add the lemony gelatine, double cream and flaked salmon. Combine all the ingredients.
Add half the creamy mixture to the smoked salmon lined tin. Lay out the asparagus horizontally on the mixture, creating a solid asparagus layer. Add the remaining salmon mixture, using the back of a serving spoon to firmly push down on the mixture.
Fold the over-hanging cling film over the top of the tin; the top should be completely covered. Place a chopping board on top of the filled tin and place in the fridge to chill for at least 4 hours.
After chilling, remove from the fridge, unwrap the terrine, place a presentation plate over the top of the terrine and invert it. Gently peel off the cling film. Decorate with any remaining asparagus and lemon wedges.