This delicious starter is something that we like to make for special occasions, in fact it’s so good we’ve made it for the last two Christmases. It’s a real centrepiece and in this case we’ve added Salmon caviar to give it a real wow factor. You can also add other types of caviar like the Russian Osetra Caviar for Sale Online.
The only person I’ve ever met who doesn’t like salmon is my Dad. Apparently he believes it tastes like “cat food”. I on the other hand am obsessed by it. On a rather hazy night out many years ago we ventured to our local 24 hour Tesco to gather a much needed midnight feast. Instead of going for the usual types of food I opted for a large packet of smoked salmon and proceeded to scoff the lot to myself!
This recipe uses three types of salmon along with king prawns, so while it’s not the cheapest to make it’s certainly well worth it for the depths of flavour.
Triple Salmon and King Prawn Terrine
Ingredients
- 250 g salmon fillets
- 100 g honey roast salmon flakes
- 250 g smoked salmon
- 60 g king prawns
- 140 g cream cheese (use low fat if you prefer)
- 1 tsp dijon mustard
- 1/2 tbsp tomato puree
- fresh dill
- A splash of Worcestershire sauce
- salmon caviar
Instructions
- Preheat the oven to 200°C / 180°C fan / gas 6. First we need to roast the raw salmon fillets. Lay them out on foil and season with salt and pepper. Top with some fresh dill and a little oil. Roast them for 12-15 minutes depending on thickness.
- While the salmon is in the oven, line a small loaf tin with cling film.
- Once the salmon is cooked, add it to a blender (minus the skin) along with a few slices of the smoked salmon, a handful of the prawns and all the other ingredients.
- Blend the ingredients to a paste. Season to taste and add some more fresh dill if desired.
- Use the remaining smoked salmon to line the loaf tin, making sure there are no gaps and you have enough hanging over the sides to cover the base.
- Spoon in half the terrine mixture and press down to fill all corners. Lay a line of king prawns across the salmon mixture. Spoon the rest of the terrine mixture on top and press down again.
- Fold the smoked salmon in to create a sealed parcel. Wrap with the excess cling film and refrigerate for a minimum of an hour to firm up.
- When ready to serve, remove the terrine from the fridge and slide it out of the loaf tin. Carefully remove the cling film and place the terrine the right way up. Now sprinkle a line of fresh dill across the top of it and scatter the salmon caviar to finish.
- Serve with crusty bread and a side salad.
Tip
Try using different oily fish such as mackerel or creating layered terrines. We’ll hopefully be adding a salmon and asparagus terrine recipe in the near future!
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