SALMON TERRINE RECIPE | DELICIOUS. MAGAZINE
A recipe that everyone should have in their repertoire, this classic salmon terrine comes with a burst of quick pickled celery to cut through the creamy richness. A real showstopper for your festive table or dinner party. We’ve got mini versions too which would work well as a dainty starter.
Provided by delicious. magazine
Total Time 45 minutes
Prep Time 45 minutes
Yield Serves 10-12 as a starter
Number Of Ingredients 18
Steps:
- For the quick-pickled celery, mix the vinegar and sugar in a glass or ceramic bowl, add 2 large pinches of salt and the celery, toss well, then set aside for 1 hour.
- Grease, then neatly line a 1.25 litre loaf tin with cling film leaving lots of overhang (you may need 2 pieces). Neatly cover the base of the tin with smoked salmon slices. This will be the top when it’s turned out. Line the sides of the tin with more slices of smoked salmon, overlapping slightly, so they overhang the sides – don’t leave gaps. Reserve the rest of the salmon slices for the bottom of the finished terrine.
- Whizz the crème fraîche and cream cheese in a food processor with the lemon zest and juice, horseradish and one of the hot- smoked salmon fillets. Season well with pepper and a little salt.
- Add the herbs, spring onions and pink peppercorns to the creamy mixture, then flake in the remaining hot-smoked salmon fillet and mix with a wooden spoon.
- Spread one third of the cream cheese mix into the tin, then sprinkle over half the pickled celery, drained of the liquid. Spread another third of the mixture over the top, followed by the remaining celery. Top with the remaining mixture.
- Lay the rest of the salmon slices on the top, then neatly fold over the overhanging salmon.
- Cover with the overhanging cling film to enclose. Put the second loaf tin or card on top and weigh down with evenly spaced weights or tins. Transfer to the fridge overnight.
- Take the terrine out of the fridge 10 minutes before serving, unwrap the cling film, then carefully invert onto a platter. Serve with caper berries and toasted baguette slices.
Nutrition Facts : Calories 292kcals, FatContent 23.8g (13.6g saturated), ProteinContent 14.5g, CarbohydrateContent 4.8g (4.7g sugars), FiberContent 0.4g
ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories side-dish
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
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