N
Neil Cooper
HI, try this. Just made it as it is still raining!!. It is delicious. I
did not us asparagus but put the prawns in the middle instead. Angus
might like it, Toby definitely will.
Dad xx
Salmon and Prawn Terrine
Serves 6-8
Terrines can be a fiddle to make. This one from Penny Leach is
blissfully simple and makes a delicious, slightly smoky pâté. Cut it in
chunks and eat with your fingers, perhaps with mayonnaise flavoured with
lemon zest and chopped fresh dill.
For pretty terrine slices, bake it in a 1lb/450g loaf tin lined with
foil. Spoon half the mixture in and top with steamed asparagus spears.
Spoon in the rest and bake as below. The asparagus makes the slices a
little more fragile, but lovely for a summer lunch in the garden.
• 1lb 2oz/500g salmon fillet, cut into chunks
• 4oz/110g large shelled prawns
• 4oz/110g smoked salmon pieces
• 2 large egg whites, lightly beaten
• A squeeze of fresh lemon juice
Heat the oven to 180C/350F/gas mark 4 and oil a 1 pint/500ml soufflé dish.
Place all the ingredients in a food processor and whizz them until
smooth. Season with freshly ground pepper - white for preference.
Spoon into the prepared dish or tin and smooth the surface. Cover with a
piece of baking parchment and cover the top of the dish tightly with foil.
Stand the dish in a deep roasting tin, then pour hot water in the tin
until it comes at least halfway up the sides of the dish.
Bake for 25-35 minutes or until the mixture is set and just firm to
touch. Cool in the dish.
did not us asparagus but put the prawns in the middle instead. Angus
might like it, Toby definitely will.
Dad xx
Salmon and Prawn Terrine
Serves 6-8
Terrines can be a fiddle to make. This one from Penny Leach is
blissfully simple and makes a delicious, slightly smoky pâté. Cut it in
chunks and eat with your fingers, perhaps with mayonnaise flavoured with
lemon zest and chopped fresh dill.
For pretty terrine slices, bake it in a 1lb/450g loaf tin lined with
foil. Spoon half the mixture in and top with steamed asparagus spears.
Spoon in the rest and bake as below. The asparagus makes the slices a
little more fragile, but lovely for a summer lunch in the garden.
• 1lb 2oz/500g salmon fillet, cut into chunks
• 4oz/110g large shelled prawns
• 4oz/110g smoked salmon pieces
• 2 large egg whites, lightly beaten
• A squeeze of fresh lemon juice
Heat the oven to 180C/350F/gas mark 4 and oil a 1 pint/500ml soufflé dish.
Place all the ingredients in a food processor and whizz them until
smooth. Season with freshly ground pepper - white for preference.
Spoon into the prepared dish or tin and smooth the surface. Cover with a
piece of baking parchment and cover the top of the dish tightly with foil.
Stand the dish in a deep roasting tin, then pour hot water in the tin
until it comes at least halfway up the sides of the dish.
Bake for 25-35 minutes or until the mixture is set and just firm to
touch. Cool in the dish.
