ingredients
serves 10
3/8 cup butter, plus extra to grease
1 red chilli, deseeded and finely chopped
1 garlic clove, peeled and chopped
1/2 lemon grass stalk, trimmed and finely chopped
2 1/4 pound skinless salmon fillet
9 ounce asparagus spears, trimmed
salt and pepper
9 ounce smoked salmon
4 tablespoons chopped dill, plus sprigs to garnish
method
1. Melt the butter in a pan over a low heat, then bring to the boil and skim off the foam. Pour into a bowl and add the chilli, garlic and lemon grass. Leave to infuse.
2. Check over the salmon and remove any residual pin bones with tweezers. Cook the asparagus in a pan of boiling salted water for 3-4 minutes. Drain and refresh under cold running water.
3. Grease a 2 pound loaf tin; line with greased foil. Line the tin with three quarters of the smoked salmon. Sprinkle over 1 tbsp dill and drizzle with a little infused butter. Cut the salmon fillet in half to fit the tin.
4. Lay one piece of salmon in the tin. Sprinkle over 1 tbsp dill and drizzle with a little infused butter. Layer the asparagus on top and cover with the other piece of salmon, sprinkling each layer with dill and some infused butter, and seasoning well. Lay the remaining smoked salmon on top and cover the tin with foil.
5. Stand in a roasting tin containing enough hot water to come halfway up the sides. Bake at 180°C (160°C fan oven) for 50-60 minutes or until a skewer inserted in the middle for 30 seconds comes out clean. Cool, weight down with 1 pound weights and chill the terrine in the fridge overnight.
6. To serve, turn out the terrine and garnish with dill sprigs. Cut into slices, using a sharp knife, to serve.
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