Ingredients
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- 750g/1lb 11oz
salmon fillet, skin removed - 225g/8oz goose or
duck fat - 250g/9oz
butter, softened - 8 tbsp
chives, roughly chopped - salt and freshly ground
black pepper - 400g/14oz sliced
smoked salmon
- 750g/1lb 11oz
- For the salad
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- 200-300g/7-11oz mixed
salad leaves - ½
lemon, juice only - 4 tbsp extra virgin
olive oil - salt and freshly ground
black pepper
- 200-300g/7-11oz mixed
Preparation method
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Preheat the oven to 220C/430F/Gas 8.
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Line a 1kg/2lb loaf tin with cling film, leavingenough extra to hang over the edges.
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Slice the salmon into three thick slices, so that they will fit snugly into the loaf tin.
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Place the salmon onto a baking tray and spoon over the goose fat.
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Transfer to the oven to cook for five minutes. Remove from the oven and leave to cool.
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Place the butter and chives into a bowl and beat together. Season with salt and freshly ground black pepper, to taste.
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Lay a quarter of the smoked salmon in the cling film-lined loaf tin, covering the base and sides.
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Place one piece of the cooked salmon into the tin completely, covering the base. Spoon over a third of the chive butter, neatly spreading it to the edges.
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Add a layer of the smoked salmon, covering to the edges. Repeat in layers until you use up all the ingredients, finishing with a layer of smoked salmon. Press down firmly. Cover with cling film.
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Place the terrine in the fridge and chill for at least one hour.
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For the salad, mix the salad leaves with the lemon juice, olive oil, salt and freshly ground black pepper in a bowl.
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Remove the terrine from the fridge and remove the cling film. Carefully transfer the terrine onto a large serving plate.
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Slice the terrine into pieces and serve with a handful of salad leaves.