VEGETABLE TERRINE WITH SMOKED SALMON
The Vegetable Terrine with Smoked Salmon recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Appetizer
Time 12h30m
Yield 6
Number Of Ingredients 14
Steps:
- Thaw the peas.
- Rione leeks, trim, cut in half lengthwise and blanch in boiling salted water for about 4 minutes. Drain, cool in ice water, drain again and spread on a kitchen towel.
- Blanch, peel, remove seeds and finely chop 2/3 of tomatoes.
- Peel shallots. Clean mushrooms, Heat the butter in a pan and saute shallots and mushrooms for 4 minutes. Puree the shallots and mushrooms.
- Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes.
- Whip the cream and fold into the mushroom puree. Season with salt, pepper and nutmeg. Dissolve the dripping wet gelatin in a small saucepan. Stir the gelatin into the mushroom cream.
- Line a loaf pan with plastic wrap, then line the bottom and edges crosswise with overlapping leeks. Then place a salmon layer, a mushroom layer, a pea layer and a tomato layer. Continue until all ingredients are used up, finishing with a salmon layer. Fold the leeks over the salmon, cover with plastic wrap and refrigerate overnight.
- Serve sliced and garnished with chopped herbs.
SALMON AND AVOCADO TERRINE
Provided by Food Network
Categories dessert
Yield 8 to 10 as part of a selection
Number Of Ingredients 13
Steps:
- To make the mousse, preheat the oven to 350 degrees. Place the fresh salmon in a single layer in a medium ovenproof skillet and sprinkle with salt and pepper. Bring the fish stock to a boil and pour it over the salmon. Over medium high heat, bring the stock to a simmer. Place a buttered sheet of parchment paper over the skillet and transfer it to the oven. Cook for 2 minutes, until the salmon is not quite done. Strain, reserving the salmon and stock in separate bowls.
- In a medium saucepan, heat the butter over medium low heat. Add the shallots and the mushrooms and cook for about 3 minutes, or until almost tender. Add the brandy and flame it with a match, standing well away from the pan. Cook over high heat until reduced by half, then add the reserved stock and again reduce by half. Remove from the heat and sprinkle the gelatin over the top. Stir until the gelatin has dissolved, then strain into a food processor and discard the solids. Add the cooked salmon and the Tabasco to the food processor and puree the mixture until smooth. Whip the cream to soft peaks and reserve in the refrigerator. Transfer the salmon mixture to a metal bowl set inside a larger bowl filled with ice water. Stir until the mixture has cooled to room temperature, but not colder. Stir in 1/4 of the whipped cream to loosen the mixture, then fold in the remaining whipped cream gently.
- Stop folding as soon as the last trace of white disappears. Pour 1/2 of the mixture into a 10 by 5 by 3inch glass loaf pan and, using half of the smoked salmon, gently lay a layer of smoked salmon over the top, laying the strips crosswise. Fit the avocado slices together into an even layer, taking care not to press down too hard or the mousse underneath will shift. Lay the remaining smoked salmon over the top of the avocado and then scoop the remaining salmon mousse into the pan. Spread the mousse into an even layer and cover with plastic wrap. Chill for at least 6 hours and up to 2 days before serving. To serve, run a thin knife along the inside edge of the pan. Dip the bottom of the pan in hot water for a few seconds and invert onto a rectangular serving platter. Cut the mousse into 3/4inch slices with a very sharp knife transfer carefully to serving plates. Pass the watercress mayonnaise on the side.
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- Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.
- Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.
- In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.
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- 1) Chop the smoked salmon up roughly. Then add it together with the cream, the freshly chopped dill and the egg to the bowl of the Stand Mixer Mini. Season with a good pinch of pepper and salt.
- 2) Attach the wire whip and tilt the mixer head down. Select speed 4. Mix the ingredients for 2 minutes. Then select speed 6 and mix the salmon for 8 minutes. Once finished, tilt the mixer head up and remove the wire whip.
- 3) Lightly butter 2 ramekins and place them in a small baking dish. Scoop the salmon mixture from the stand mixer bowl into the ramekins. Fill the baking dish with an inch (2,5 cm) of water.
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- Grease and line a terrine or loaf tin (approx 19 x 9 x 6cm) using clingfilm. Leave lots hanging over the top to wrap over when filled. Use about 175g of salmon to line the base and sides of the tin in a single layer, sticking it to the clingfilm. This will be visible when turned out, so be quite neat here and fill any gaps.
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