The following smoked salmon terrine recipe is actually my Mum’s.
Eversince turning pescetarian a few years back she has been experimenting with all kinds of fish dishes. When I told her I had been invited to take part in the Royal Selangor Get Your Jelly On challenge, she suggested I make one of her favourite Summer appetisers, the chilled smoked salmon terrine. Considering I am somewhat of a smoked salmon fan, I decided to give it a go.
While the terrine is easy to make - takes only 4 ingredients, it is big on flavour from the smoked salmon and the already herbed goat’s cheese. Mum usually layers the goat’s cheese with slices of fire-roasted capsicum in her version, but I decided it would be easier to turn the filling into a dip of sorts. Much easier to handle as finger food at a party and much more a of a tasty flavour burst when the capsicum is mixed in with the cheese. And it looks stunning once turned out of the jelly mould.
Leftovers are great on sandwhiches, grilled toast or dolloped onto pasta.
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Makes 1 cone
Smoked salmon and goat’s cheese terrine
The recipe calls for herbed goat’s cheese – some of the French brands make a Boursin-style chevre which is great. If you can’t get that, opt for a plain variety and add a good tablespoon in total of freshly chopped chives, basil, dill and oregano.
For the terrine:
- 4 large slices of smoked salmon (about 50g)
- 80g herbed goat’s cheese (see note above for plain goat’s cheese)
- 100g fire-roasted capsicum in oil
- Oil spray
- pepper and crackers
To make the terrine: spray the mould with some oil spray. Layer the walls with smoked salmon, ensuring that the slices overlap slightly.
Chop the capsicum into a fine dice and place in a bowl. Add goat’s cheese and mash up with a fork until it forms a paste.
Spoon the paste into the smoked salmon lined mould, enclose the overhanging pieces and place in the freezer for 10 minutes to set.
To serve: unmould, sprinkle with some freshly ground black pepper and serve with crackers or French-style dipping croutons.