Hot Smoked Salmon Terrine

Prep Time:

30 Minutes

Cook Time:

Serves:

6 Servings

Level:

Easy

About the Recipe

Here is another totally indulgent, totally delectable and extremely rich salmon terrine.
This is a wonderful recipe by Nigel Slater, who waxes lyrical about all the best tastes of Summer, the crunchiness of newly harvested radishes, crisp lettuce and cucumber, sun drenched tomatoes from the greenhouse, etc. I had not heard of Hot Smoked Salmon before, but it is a juicier and much lighter in intensity than traditional smoked salmon. We will certainly be buying that again.

This is another easy but extravagant dish to impress your friends, quick to prepare and best served with New Jersey Royals (if in season) otherwise Charlotte Salad Potatoes, drizzled with butter and a sprinkling of fresh chopped parsley - and we simply served this with a small salad of rocket and cherry tomatoes - it really didn't need anything else.

As you will see from the above, we have served this as both a starter just with a small accompaniment of rocket and quartered cherry tomatoes, and also as a main course with hot baby salad potatoes.
It is very rich and a small helping goes a long way!!

This can be prepared in advance and to chill in the fridge, for at least two hours, three is better! or longer and will keep for a couple of days. Serve with a glass of chilled Rosé.

I urge you to try this one - it is that delicious!!!

Ingredients

Ingredients

One 200g pack smoked salmon

3 x 150g packs of Hot Smoked Salmon

200ml Crème Fraîche (half a large pot)

6 x thinly sliced radishes (I used purple heritage ones)

1 x banana shallot (finely chopped

4 tablespoons chopped Dill (I used chopped curly leafed parsley)

8 x Juniper berries (crush these in a pestle and mortar)

Juice of one lemon

2 handfuls Pea shoots (I used chopped water cress)

Salt and Pepper

To Serve

1 kg New Jersey Royal Potatoes, or use any other good quality salad potato

Generous knobs of Butter

Fresh chopped parsley

Rocket

1 pack of cherry tomatoes

Optional: Cucumber, Peppers, Avocado, Cress, Fresh Herbs,

Preparation

METHOD

Cut the potatoes into smallish pieces and place into a pan of boiling, salted water for about 10 - 15 minutes, when done, drain, toss in some butter and sprinkle with freshly chopped parsley, keep warm.
In a large bowl, finely chop the radishes, peel and finely dice the banana shallot.
Add the chopped Dill, and the chopped Watercress.
In another bowl, add the Crème Fraîche, crushed Juniper berries, Juice of half a lemon and gently stir.
Chop the smoked salmon into small pieces and gently break the hot smoked salmon into large flakes and add to the Cream mixture.
Now gently fold in the salad items, very carefully mix evenly and then transfer to a terrine or large bread loaf tin, pre-lined with cling film. Fold the cling film over the contents and flatten the top gently with a wooden spoon.
Chill for no more than two days.
Serve with the warm potatoes and a simple salad and a chilled glass of Rosé.