Salmon Mousse & Pickle Terrine Recipe
- Ready in
- Serves 6-8
- Hard
A perfect start to your Christmas meal or a centerpiece come New Year, this terrine is tasty and very easy to make
Method
1. In a small bowl, soak the gelatine sheet in about 2 tbsp of cold water and stand for 5 mins. Grease a 450g loaf tin and line with cling film, then line the cling film with two-thirds of the sliced smoked salmon, making sure the salmon over laps the sides.
2. Place the gelatine and its water into a saucepan and simmer for 1-2 mins, until the gelatin dissolves. Allow to cool. In a large bowl, whip the cream for 2-3 mins, until firm. Flake the cooked salmon with your fingertips into the cream, then mix in the lime zest and juice, and season with pepper. Stir in the gelatine mixture.
3. In a food processor or with a hand blender in a bowl, roughly chop the mixed pickles with the dill. Fill the smoked salmon lined tin with half of the salmon cream mixture, making it level with the back of a metal spoon, then layer with the mixed pickle mixture. Spoon on the remaining salmon cream mixture and top with the remaining smoked salmon slices. Fold the overlapping slices onto the top, as well as the cling film. Chill until you serve or for at least 2 hours.
4. To serve, peel away the cling film from the top of the tin and place your serving plate upside-down on top of it. Holding both the plate and the tin, turn it around, so the plate is the right-side up and carefully remove the tin and cling film. Serve, garnished with lime wedges and dill sprigs, along with toast.
