Spinach and Salmon Terrine recipe
information
Preparation time : 40 minutes,
Chilling time : Overnight,
Cooking time : 1 hour,
Calories per serving: 295,
Oven : Preheat to 180°C (350°F, gas mark 4)
ingredients
A wonderful ensemble in pink and green. Chunky, juicy salmon set in spinach and a redcurrant and orange sauce provide luxurious flavours, while fresh redcurrants add a colourful garnish.
1 lb (450 g) fresh young spinach
1 lb (450 g) salmon, skinned and boned
3 large eggs
1 teaspoon salt
Freshly ground black pepper
1 level teaspoon ground nutmeg
1/4 pint (150 ml) single cream
1 lb (450 g) salmon, skinned and boned
3 large eggs
1 teaspoon salt
Freshly ground black pepper
1 level teaspoon ground nutmeg
1/4 pint (150 ml) single cream
For the Redcurrant Sauce
8 oz (225 g) redcurrant jelly
Juice of 1 orange
Peel of 1/2 orange
1 teaspoon white wine vinegar
Pinch of salt
Fresh redcurrants for garnish (optional)
Juice of 1 orange
Peel of 1/2 orange
1 teaspoon white wine vinegar
Pinch of salt
Fresh redcurrants for garnish (optional)
method
1. Butter the loaf tin and line its base with buttered greaseproof paper. Wash the spinach, removing any large stalks or veins, and pat the leaves dry.
2. Cut two-thirds of the salmon into 3/4 in (20 mm) cubes, and roughly cut up the remaining third. Break the eggs into the liquidiser, and then add the roughly cut salmon, salt, pepper and nutmeg. Gradually feed in all the spinach while pureeing the salmon mixture.
3. Once everything has been finely pureed, stir in the cream and cubes of salmon. Pour the mixture into the prepared loaf tin and cover with foil.
4. Place two folded sheets of newspaper in the bottom of a large ovenproof dish or deep baking tray, stand the loaf tin on the paper, and fill with boiling water to within 1/2 in (15 mm) of the rim of the loaf tin. The paper prevents the bottom of the terrine from cooking too fast, and from turning brown. Cook for 1 hour, until the spinach mixture has set, then cool and refrigerate.
5. Cut the orange peel into large pieces. Place all the ingredients for the sauce in a pan and heat gently. Stir until all the redcurrant jelly has melted. Remove the pieces of orange peel before serving.
6. When the terrine is quite cold, turn it out of the tin and carefully remove the greaseproof paper. With a sharp knife cut into 1/2 in (15 mm) slices with a gentle sawing action, and put them on individual dessert plates.
7. Just before serving, pour a little of the warm redcurrant sauce around each slice and garnish with a small bunch of redcurrants.
2. Cut two-thirds of the salmon into 3/4 in (20 mm) cubes, and roughly cut up the remaining third. Break the eggs into the liquidiser, and then add the roughly cut salmon, salt, pepper and nutmeg. Gradually feed in all the spinach while pureeing the salmon mixture.
3. Once everything has been finely pureed, stir in the cream and cubes of salmon. Pour the mixture into the prepared loaf tin and cover with foil.
4. Place two folded sheets of newspaper in the bottom of a large ovenproof dish or deep baking tray, stand the loaf tin on the paper, and fill with boiling water to within 1/2 in (15 mm) of the rim of the loaf tin. The paper prevents the bottom of the terrine from cooking too fast, and from turning brown. Cook for 1 hour, until the spinach mixture has set, then cool and refrigerate.
5. Cut the orange peel into large pieces. Place all the ingredients for the sauce in a pan and heat gently. Stir until all the redcurrant jelly has melted. Remove the pieces of orange peel before serving.
6. When the terrine is quite cold, turn it out of the tin and carefully remove the greaseproof paper. With a sharp knife cut into 1/2 in (15 mm) slices with a gentle sawing action, and put them on individual dessert plates.
7. Just before serving, pour a little of the warm redcurrant sauce around each slice and garnish with a small bunch of redcurrants.
serving amount
serves 6 - 8
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