Fresh and smoked salmon terrine
By: Tony Tobin From: Good Food Bites
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Fresh and smoked salmon terrine
- Prep time:
- 20 mins
- Cook time:
- Serves:
- 2-4
Tony Tobin transforms smoked and poached salmon into an elegant starter or buffet dish with this tasty and tempting terrine recipe
Ingredients
Method
1. Slice the smoked salmon into thin slices and use the slices to carefully line a terrine mould, leaving the salmon overhanging on each side.2. Finely chop all remaining smoked salmon and put into a mixing bowl.
3. Flake the poached salmon into the same bowl. Beat the butter until very soft, and add to the fish along with the yoghurt and chives. Mix well and season with salt, pepper and lemon juice.
4. Spoon into the terrine, making sure it is filled to the top. Fold the overhanging salmon in, cover with cling film and refrigerate for several hours until firm.
5. Slice and serve with toast.
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Latest Comment
It's an interesting recipe. To reduce the butter, I used drained yogurt (pour a tub of yogurt into a colander lined with cheese cloth and let drain for about six hours. The result is yogurt butter, suitably thick to replace some of the real butter).
I made this as part of my contribution to Christmas dinner - with a little less lemon and butter. It was sensational, and I had compliments all round. However, with 50g less butter, obviously, it didn't set very firmly. Is there something else I could use to make it set?