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Irish smoked salmon terrine


Published by: Edel Schultz
Published on: 11th February 2010

Serves: 4
Prep time: 10 mins
Cooking time:
50 mins
Cals per serving: 374 75g (2?oz) butter
1 small piece of lemongrass, finely-chopped
1 small red chilli, deseeded and finely-chopped
120g (4oz) asparagus
1 red pepper
250g (9oz) smoked salmon
1 tbsp chopped dill
1 fillet lemon sole
1 fillet skinless salmon


1. Preheat the oven to 170°C/325°F/Gas 3. Melt butter over a low heat. Add the lemongrass and chilli. Leave to infuse.
2. Cook the asparagus in boiling water for 2-3 mins. Refresh in cold water.
3. Roast the red pepper on a baking tray under a grill. Peel off skin and dice.
4. Grease and line a 1kg (2lb) loaf tin with baking paper. Line the tin with smoked salmon. Sprinkle with dill and a little of the butter.
5. Place the sole in the tin, then red pepper. Sprinkle some butter between each layer, and season.
6. Place the salmon, then asparagus, on top. Finish with the rest of the smoked salmon. Cover with foil.
7. Put the tin in a roasting tray half filled with hot water and cook for 45 mins. Cool. Put in the fridge overnight.
8. Turn out. Slice and serve.