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Smoked Salmon Terrine

serves 4        


400 g smoked salmon Smoked Salmon Terrine
125 ml whipping cream
125g unsalted butter
12 pink peppercorns, crushed
1 cucumber
4 slices bread
4 quail eggs

Cooking Method

A dreamy smoked salmon terrine from Jersey's Shaun Rankin, head chef at the island's award-winning restaurant Bohemia. This would be the perfect starter for any dinner party
Start by making the clarified butter. Gently melt the butter in a saucepan. Once it has separated, use a spoon to carefully remove the milky residue on top and discard. Pour the golden liquid butter left slowly into another pan.

Weigh out 150g smoked salmon. Slice and lay the slices across the inside of a terrine mould. Make sure they are long enough to reach up the sides of the terrine and cover the top when filled. Place the remaining salmon in a food processor and blend until smooth.

Warm the cream and slowly add it to the processed smoked salmon and blend until smooth. Repeat with the clarified butter. Season with crushed pink peppercorns.

Pour the blended mixture into the terrine mould. Fold over the overhanging salmon slices to cover the top. Cover the whole terrine with cling film and place in the fridge to chill for at least 4 hours.

Just prior to serving, peel the cucumber and, using a peeler, create cucumber ribbons.

Bring a saucepan of water to the boil. Carefully add the quail eggs and cook for 2 minutes 45 seconds. Remove the eggs from the saucepan and leave them in ice water before peeling and slicing in half

Serve by adding a slice of terrine to 4 serving plates, accompanied with a swirl of cucumber ribbons, half of a quail's egg and slices of bread.









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