Ingredients

• 350gm (12oz) piece of skinless salmon fillet, any bones removed
• 450ml (¾ pint) hot fish stock
• 250g (9oz) smoked salmon or trout slices
• 10ml (2 tsp) powdered gelatine
• 30ml (2 tbsp) lemon juice
• 10 sprigs of parsley
• small handful dill sprigs
• 10 ml (2 tsp) snipped fresh chives
• 225g (8oz) hot smoked trout fillets, flaked
• 75g (30z) crème fraîche
• 30ml (2 tbsp) hot horseradish sauce
• 225g (8oz) curd cheese
• salt and freshly ground black pepper
• fresh chives, to garnish

Tools

• Kitchen Machine
• Food Processing Attachment

Method

1. Preheat  the oven to 1800C/3500F/Gas 4. Cut the salmon into 3 lengthways about 1cm thick. Place in an overproof dish. Pour over the stock, cover with aluminium foil and poach in the oven for 8-10 minutes, until just cooked. Set aside to cool.
2. Oil a 1.1 litre (2 pint) terrine or loaf tin and line with clear film. Line the base and sides with slices of smoked salmon or trout, reserving some for the top.
3. Place the gelatine, lemon juice and 30ml (2tbsp) of the fish poaching liquor in a small saucepan. Using the food processor fitted with the knife blade, chop the parsley and dill. Reserve 30ml (2 tbsp) and mix the remainder with the chives.
4. Add the hot smoked trout, crème fraîche and horseradish to the food processor bowl and pulse to mix. Stir in the curd cheese and season.
5. Place the remaining herbs on a sheet of greaseproof paper, drain the salmon strips and roll in the herbs, to coat. Heat the gelatine mixture over a low hear to dissolve. Stir into the trout mixture.
6. Place about half the trout mixture in the prepared tin.  Add the salmon strips, slightly spaced apart and gently press into the trout mixture. Top with the remaining smoked salmon or trout slices, folding over any from the edges of the tin.
7. Chill in the fridge for at least 3 hours, or until firm to the touch. To serve, turn out onto a serving plate and remove the clear film. Garnish with fresh chives. Serve cut into slices.

Home  >  Recipes