The combination of the hot and cold smoked salmon makes the more robust Oban single malt a lovely match.
@MarkHeirs / http://lgn1403722227.site-fusion.co.uk/
Prep: 20 mins plus refrigeration
- 500g cold smoked Scottish salmon
- 500g hot smoked Scottish salmon
- 300ml full fat crème fraiche
- 1 lemon (juice & zest)
- 50g fresh chives (snipped)
- 1 tspn Dijon mustard
- pinch ground white pepper
- Toast and dressed salad leaves to serve.
- Using a food processor blitz half of both salmon along with the crème fraiche, lemon juice & zest, chives, mustard and pepper to a smooth consistency.
- Flake in the remaining hot smoked salmon and gently fold through, taking care not to break up the flakes of the hot smoked salmon.
- Take a 1kg terrine mold or loaf tin and line with cling film, keeping enough hanging over the side so you can cover the terrine once its filled.
- Then take the remaining slices of cold smoked salmon and line the terrine again, ensuring there is an overhang to cover the base of the terrine.
- Fill the lined terrine mould with the blitzed salmon mixture, ensuring it is pressed down and filling each corner.
- Fold in the overhanging cold smoked salmon to cover the salmon mixture, then repeat the same process with the cling film.
- To press the terrine so you get a firm and perfectly shaped slice, cut a piece of cardboard ever so slightly smaller than the top of the terrine mould, and place on top of the terrine. place two tins on top of the cardboard, and set in fridge to chill over night.
- To remove the salmon terrine from the mould, discard the tins and the cardboard, turn the terrine upside down on to a clean board or plate and gently lift off the mould.
- Carefully remove the cling film from the terrine and it is ready to serve.
- At this stage you can cut your terrine into individual slices and serve with some hot buttered toast and dressed leaves as a wonderful starter, or to create a little bit more visual appeal, leave the terrine whole, place on a large serving plate and top with a couple of teaspoons of capers and lemon segments. If you feel like being very extravagant with your terrine, a few spoonfuls of caviar on top will transform it into a truly extravagant dinner table centerpiece.
The combination of the hot and cold smoked Salmon makes the more robust Oban single malt a lovely match.