Smoked salmon terrine
By Julie Goodwin
Photography by Brett Stevens. Styling by Yael Grinham.
Serving size: Serves 10 or more
Cooking time: Less than 60 minutes
Course: EntreeFavourite flavours: Seafood
This makes a large terrine to cater for a group. Quantities can be halved for a smaller dinner party.
INGREDIENTS
800g smoked salmon
400g unsalted butter, softened
100g white anchovies, drained
2 tablespoons finely grated lemon rind
1/4 cup lightly packed fresh dill leaves
1/4 cup (50g) drained baby capers
capers and dill, extra, for serving
METHOD
1. Trim any brown edges from salmon.
2. Process the butter until pale and thick. Pat the anchovies dry with absorbent paper. Add the anchovies, rind, dill and capers to the butter; process until combined. Season to taste with salt and pepper.
3. Grease a 1-litre (4 cup) terrine mould or loaf pan with oil. Line the mould with a double layer of plastic wrap, with at least 6cm overhang on all sides.
4. Cover the base of the terrine with a layer of smoked salmon. Allow salmon to come up the sides of the mould and overhang. Using an off-set spatula, spread a thin, even layer of butter mixture over the salmon. Continue layers, alternating salmon and butter mixture until all the butter is used. Tuck overhanging salmon over the base of the terrine and wrap tightly with the overhanging plastic wrap.
5. Place a folded tea towel on top of the terrine and place some weights on top (for example, a couple of cans); refrigerate overnight.
6. Unwrap the top of the terrine; turn onto a board. Top with the extra capers and dill. Serve with toasted bread and lemon wedges, if desired.
Not suitable to freeze.
Home