Salmon and Green Peppercorn Terrine (microwave)


serves 6 - 8
12 large spinach leaves
1 shallot, finely chopped
350 g (12 oz) plaice or sole fillets, skinned
450 g (1 lb) salmon
60 g (2 oz) fresh white breadcrumbs
5 tbsps single cream
1 egg white, lightly beaten
240 ml (8 fl oz) double cream, lightly whipped
1 tbsp green peppercorns


1. Wash the spinach leaves and remove the stalks. Place the leaves in a bowl, cover loosely with cling film and cook on HIGH, in the water that clings to the leaves, for 30 seconds to 1 minute.

2. Rinse with cold water and pat dry with paper towels. Use the leaves to line the base and sides of a terrine or loaf dish, leaving the ends of the leaves overhanging the sides of the dish.

3. Place the shallot in a small bowl and cover loosely Cook for 1 minute on HIGH to soften.

4. Cut the plaice or sole fillets into long, thin strips.

5. Skin the salmon and remove any bones. Cut into small pieces. Place in a food processor or blender with the breadcrumbs, single cream, egg white, shallot and salt.

6. Process to a smooth puree. Fold in the double cream and green peppercorns by hand.

7. Spread one third of the salmon mixture over the bottom of the terrine dish on top of the spinach leaves. Arrange half of the plaice or sole strips on top and then cover with another third of the salmon mixture.

8. Repeat with the remaining fish strips and salmon mixture. Fold the spinach leaves over the top of the mixture and cover the dish loosely with cling film.

9. Place the terrine in a shallow dish half filled with hot water. Cook on MEDIUM for 14-16 minutes.

10. Remove the terrine and leave to cool slightly Loosen the edges carefully with a knife and invert the terrine onto a serving plate.

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