Salmon terrine with cucumber salsa
For me terrine is one of those dishes I just get a hankering for, not often, just when I feel like a little rich velvety treat. This recipe creates the perfect sized individual treat, filled with salmon, cream cheese and a generous helping of crème fraiche it will indeed wrap you in a velvety warmth. Easy to make, and visually stunning on the plate with the salmons beautiful colour contrasting against the vibrant greens of the salsa. Try making it next time friends come around, team it with a few crisp citrusy chardonnays to balance the richness of the dish. What a start!
Makes 6 to 8 terrines
- 300g smoked salmon pieces
- 75g cream cheese
- 2 tbsp of dill, finely chopped
- 225g crème fraiche
- Juice of ½ a lemon
- 200g smoked salmon slices
- Small moulds – approx. 50mm diameter
- 1 cup of finely diced cucumber (peeled and deseeded)
- 3 tbsp white wine vinegar
- 2 tbsp capers, drained and finely chopped
- 2 tbsp finely chopped chives
- 1 tbsp of dill, finely chopped
- A pinch of sugar and salt to taste
- To serve
- Salmon roe or Kelp Caviar
- Thinly sliced bread toasted
- 1. Add the cream cheese and salmon pieces to a food processor and process to the consistency you like (smooth or coarse). Stir through the crème fraiche, dill and lemon juice and set aside in the fridge.
- 2. Line the moulds with cling film, making sure you leave enough overhang to fold over the top of the filled mould.
- 3. Cut the salmon slices to the height of your moulds (this is a good opportunity to cut away the blood line - brownish flesh). Carefully curl the slices of salmon around the inside wall of the mould.
- 4. Spoon in the salmon filling. Overfill the mould a little, then fold over the additional cling film and press firmly. Repeat for the rest of the moulds. Leave the terrines to chill for at least 6 hours, overnight is better.
- 5. Just before turning out the terrines prepare the salsa. Dice the cucumber and mix all the ingredients for the salsa together.
- 6. Remove the terrines from their little moulds onto individual serving dishes, top with Salmon roe or Kelp Caviar, and chive stems. Serve with plenty of crispy toasted bread pieces.