This lovely salmon terrine is light, luscious and perfect for summer. It’s also drop dead easy to make but you’ll need a food processor. The fiddliest bit is lining the loaf pan with parchment – and perhaps skinning the salmon, although you could have the fishmonger do that for you.
You don’t have to buy salmon fillets with the skin left on but I do and I’ve included a wonderful way to serve it at the end. Why throw the skin away when you can enjoy little melt-in-the-mouth savory crisps of roasted salmon crackling?
This is perfect served with hothouse (English) cucumber, boiled baby potatoes tossed in butter and a citrus-y green salad or perhaps some good quality, dill-flecked mayonnaise.
1 1/2 lb (750g) of fresh salmon fillet, skinned and cut into 1 inch (2.5cm) chunks
2 large egg whites
2 green (spring) salad onion, trimmed and chopped
1 cup (260ml) of sour cream (not low fat)
3 tablespoons of chopped fresh dill
1 teaspoon of sea salt
A good grind of black pepper
A pinch of cayenne
10- 12 oz (300g) packet of frozen spinach, thawed and drained
1 large egg yolk
Preheat the oven to 325F (160C).
Line an 8 x 4 inch (1.5L) loaf pan with baking parchment.
In a food processor, combine the salmon chunks, egg whites, green onions, dill, sour cream, salt, pepper and cayenne. Blend until smooth then transfer all but approx 1/2 a cup (130ml) of the mixture to a bowl.
Squeeze all the moisture out of the spinach and add it plus the egg yolk to the remaining salmon mixture in the food processor. Blend until smooth.
Put half of the salmon mixture into the loaf pan and smooth it over. Top with all of the spinach mixture and make sure it’s smoothed evenly around the edges, then repeat with the remaining salmon.
Set the loaf pan in the center of a deep roasting pan or baking dish and pour boiling water around the loaf pan until it comes 1 inch (2.5cm) up the sides. Stick it in the oven and bake for 40 minutes or until it feels firm to the touch when gently pressed.
Remove the terrine from the water bath and allow it to cool on a wire rack before inverting onto a large plate.
Peel off the parchment, decorate with fresh dill and a hothouse (English) cucumber salad. Best served warm or at room temp.
(Serves 3-4 as a nibble)
The skin from half a salmon
2 tablespoons of tamari or low sodium soy sauce
2 tablespoons of Thai fish sauce (nam-pla)
1 tablespoon of toasted sesame oil
Preheat the oven to 400F (200C).
Remove the skin from the salmon with a very sharp knife. I use a thin, flexible Sabatier but if you don’t have anything like that, get them to skin it for you when you buy the salmon.
On a large cutting board, scrape off any remaining salmon flesh with a spoon or sharp knife; you’ll need to remove all the residual flesh so that you end up with paper-thin skin only.
Line a roasting pan with foil then brush the foil with ½ tablespoon of the sesame oil.
Cut the skin in half and lay the pieces scale-side down in the oiled roasting pan. Smooth it out so that it’s totally flat.
Drizzle the skins with the remaining ½ tablespoon of sesame oil, 2 tablespoons of tamari or soy sauce and the nam-pla (fish sauce). Using a brush, distribute the oil/sauce evenly over the skins.
Gently rest another sheet of foil on top of the skins.
Roast for 20 minutes or until the skin is golden and totally crispy. Check it after 18 minutes as you don’t want it to burn.