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Smoked Fish Terrine Saffron Dressing and a Seasonal Salad |
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1
KG Smoked Salmon METHOD Melt the butter with the lemon juice and zest and add the chopped chives and set aside.Line a 2 pint terrine with cling film overlapping the sides of the terrine with the cling film.Place strips of smoked of salmon across the terrine overlapping the terrine sides ensuring that each new strip partly overlaps the previous slice of salmon and completely line the whole terrine.Brush the inside of the terrine with the butter mixture and place a layer of smoked halibut along the terrine.Brush with melted butter mixture and place a layer of smoked tuna on top and butter this layer. Brush the inside of the terrine with the butter mixture and place a layer of smoked halibut along the terrine once more and brush with butter.Place a layer of the smoked trout on the halibut and brush liberally with the butter mixture.Place a layer of smoked tuna on top and butter this layer.Place a layer of smoked halibut along the terrine once more and brush with butter. Build
the terrine up to the very top ensuring you brush liberally with
the butter mixture as it is the butter that will set the terrine.When
the final layer has been added brush with butter and fold over the
overhanging smoked salmon to encase the terrine in smoked salmon
and trim off any excess. Place the lid on the terrine and set overnight.
Place the saffron in a little warm water to infuse and then add
to the mayonnaise which should be of pouring consistency if you
need to thin the dressing add a little more water. Pick and wash
all the salad dress with walnut oil and place in the middle of a
plate. Remove
terrine gently from the mould. (If necessary place the terrine in
a bath of hot water for a few moments to loosen the butter and allow
the terrine to come out easier.) Dip a large serrated knife in very
hot water and slice a 1cm thick slice and place on top of the salad.
Drizzle the saffron dressing around the terrine and serve with a
sprig of dill. |
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