Smoked Salmon Terrine
Recipes
1 min read
Ingredients
Smoked Salmon Terrine
| 1 | no | Unsliced Side of Smoked Salmon |
|---|---|---|
| 400 | gr | Anchor Cream Cheese |
| 150 | gr | Anchor Unsalted Butter |
| 35 | gr | Anchovies |
Aniseed Cauliflower
| 1 | head | Purple Cauliflower |
|---|---|---|
| 150 | ml | Pernod |
| 150 | ml | Olive Oil |
| 1 | no | Star Anise |
| 0.5 | no | Minced garlic |
| 50 | gr | Pomegranate |
| Salt and pepper |
Method
Smoked Salmon Terrine
- Cut the smoked salmon length ways in to 1cm strips
- If needed square off smoked salmon strips so they 1cm x 1cm
- In a mixer soften Anchor cream cheese for 3-5mns
- Added Soften Unsalted Anchor Butter and mix till smooth
- Add Anchovies and mix till incorporated
- Line terrine mould with sliced gravlax
- Spread a thin layer of Anchor cream cheese and Anchor Butter mix on salmon stips and layer the terrine, ensuring there is cream cheese mix on each layer of the salmon
- Repeat process till terrine is full.
- Wrap tightly in cling film and chill
- Cut to desired thickness and serve
Aniseed Cauliflower
- Core cauliflower and cut in to small florets
- In pot and olive oil and add cauliflower and garlic and sweat off
- Add pernod and cook till al dente
- Season with salt and pepper
- Once chilled add pomegranate
