RECIPES FOR LIFE
ANYONE FOR TERRINE?
From spring to summer, menus for any occasion
s we see spring turn into summer in May and
June, the possibility of culinary delights at
this time of year are endless. Not only is there
a wealth of fresh produce but an array of
ways to prepare, cook and eat our food.
For this issue we have chosen a recipe for a
A
simple yet affective Salmon and asparagus terrine
which is so versatile it can be cooked and eaten for
almost any occasion followed by a stunning
strawberry and mascapone swiss roll, a lovely and
light summer fruit dessert sure to knock those
tennis balls right out of the court.
Salmon and asparagus terrine
This tasty seasonal dish is ideal for a buffet, picnic
or as a starter at a smart dinner party. It looks as
if you have spent ages preparing it, yet is very
simple to make. Serve it with melba toast, oat
cakes or a little salad.
Serves: 8
Preparation
time:
Over 2 hou
rs
Cooking tim
e:
10-30 minu
tes
Ingredients:
• 150g/5½oz fillet fresh salmon
• Salt and freshly ground black pepper
• 7 thick stems asparagus
• 350g/12oz sliced smoked salmon
• 200g/7oz full-fat cream cheese
• 75g/3oz softened butter
• 1 table spoon freshly chopped chives
• 2 table spoons of lemon juice
• Cress, to serve
Method:
Preheat the oven to 180C/350F/Gas 4.
Place the fresh salmon on a square of foil.
Season with salt and pepper. Fold over the foil
to make a parcel. Cook in the oven for 12 to 15
minutes, or until the flesh has turned to an
opaque pink. Remove from the oven and leave
to cool.
Remove the woody end from the asparagus
and trim to exactly the length of the loaf tin.
Bring a frying pan of water to the boil and cook
the asparagus stems for three to four minutes,
or until they feel just tender when pierced with a
knife. Drain and plunge into a bowl of ice-cold
water to cool. Drain and pat dry.
Grease the loaf tin, then line with a double
layer of cling film. Open the pack of smoked
salmon and separate the slices. Trim one slice to
22 Leek Life May/June 2014
fit the base of the tin, and then cut slices to fit all
four sides, leaving a little to overhang. Reserve
one slice for the top.
Place the remaining smoked salmon in