WASABI SALMON RECIPES

Steps:

• Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
• Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
• Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

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.