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Salmon Terrine

Mains Starters

note

See Salmon Paté

Ingredients

  • 1 batch fresh homemade salmon paté
  • 7 thick stems asparagus
  • 350g/12oz sliced smoked salmon
  • Salt and pepper
  • (1 tbsp freshly chopped chives)

Method

  1. Prepare the salmon pâté.
  2. Remove the woody end from the asparagus and trim to exactly the length of the loaf tin. Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel very tender when pierced with a knife.
  3. Drain and plunge into a bowl of ice-cold water to cool. Drain and pat dry. 
  4. Grease the loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices.
  5. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top. 
  6. Spread half of the pâté into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin. Top with the remaining pâté and lay the last piece of smoked salmon on top.
  7. Cover the terrine with cling film and leave to chill for at least six hours in the fridge.