Salmon Terrine with Herb Mayonnaise

Cooking Time

Ingredients

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Ingredients

  • g Country Range Mayonnaise
  •   Juice of half a lemon
  •   6 Country Range Gelatine Leaves, soaked in water to soften
  • g smoked salmon, very thinly sliced
  • g fresh salmon, cut into strips and rolled in cling film, forming cylinders
  •   1 dsp finely chopped parsley
  •   splash of olive oil
  •   Country Range Cling Film
  •   Country Range Balsamic Vinegar

Method

  • 1

    Step 1

    Lightly brush the terrine mould with olive oil. Line with cling film and chill for 20 minutes.
  • 2

    Step 2

    Place the smoked salmon into the chilled mould overlapping slightly and lining evenly. Leave to chill for 20 minutes.
  • 3

    Step 3

    Steam for the fresh salmon for 6-7 minutes and allow to cool.
  • 4

    Step 4

    Place the mayonnaise in a bowl, add the lemon juice and parsley, season and mix well. Add the gelatine and mix thoroughly.
  • 5

    Step 5

    Remove the terrine, place some mayonnaise in the bottom followed by two pieces of salmon - chill quickly for 10 minutes. Then add the remaining salmon and mayonnaise. Place back in the fridge for 24 hours.
  • 6

    Step 6

    Turn out when completely chilled and, using a sharp knife, slice. Dress on a plate with a little oil and balsamic, and freshly cut lemon.
  • 7

    Step 7

    To garnish, mix finely shredded celeriac with four tablespoons of Country Range Mayonnaise, Country Range Coarse Grain Mustard and a teaspoon of Country Range Horseradish Sauce. Mix well together with seasoning and serve.

Ingredients

  • 60 g Country Range Mayonnaise
  • Juice of half a lemon
  • 6 Country Range Gelatine Leaves, soaked in water to soften
  • 250 g smoked salmon, very thinly sliced
  • 300 g fresh salmon, cut into strips and rolled in cling film, forming cylinders
  • 1 dsp finely chopped parsley
  • splash of olive oil
  • Country Range Cling Film
  • Country Range Balsamic Vinegar