Salmon Terrine

I will be using the citrus salmon I started today. I will feeze the salmon untill almost hard to make slicing easier.

4 sheets leaf gelatine
60ml (4 tbsp) water
400g (14 oz) smoked salmon slices
300g (12 oz) cream cheese
120ml (4 fl oz) crème fraîche* or sour cream
30ml (2 tbsp) mustard
handful of chives, finely chopped [optional]
juice of 1 lime

Soak the gelatine in the water in a small bowl until softened.**

Line a 1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.

Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.
In a bowl, beat the cream cheese, crème fraîche, mustard and chives until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.

Squeeze out the gelatine and put the sheets in a small, heavy pan. Add the lime juice. Place over a low heat until the gelatin has melted, cool slightly, then stir into the salmon mixture.

Spoon half the mixture into the lined pan. Lay the reserved smoked salmon sliced on the mixture along the length of the pan, then spoon on the rest of the filling and smooth the top.

Tap the pan on the surface to expel any trapped air. Fold over the overhanging salmon slices to cover the top. Cover the whole pan with clear film and place in the refrigerator to chill for at least 4 hours, preferably 6-8 hours.

When ready lift from pan, invert on plate and slice.

**Powdered gelatin can be used instead of the sheets. Substitute 15ml (1 tbsp) powdered gelatin. Sprinkle it over the cold water in a heatproof bowl then set aside until spongy. Place the bowl over simmering water until the gelatin has liquefied completely before adding it to the terrine mixture.

*It really is quite simple; 1 cup whipping cream mixed with 2 tablespoons buttermilk. This mixture is left to sit, slightly covered, in a warm draught-free place for around 24 hours. It is ready when it is thick, with the consistency of thick cream. If it still looks a little runny after 24 hours, leave it another 8 to 12 hours but move it to a warmer spot. And don't worry about the cream going bad. Regan Daly in her book 'In the Sweet Kitchen' tells us that "the benign live bacteria in the buttermilk will multiply and protect the cream from any harmful bacteria". Once the creme fraiche has thickened sufficiently, cover and place in the refrigerator. It will continue to thicken and take on a more tangy flavor as it ages. Creme fraiche will keep in the refrigerator for about 7-10 days. It is used in both savory and sweet dishes and makes a wonderful topping for fresh berries, cobblers and puddings. It can also be whipped, along with a little sugar, and used in place of whipped heavy cream.

Picture here: http://www.greedygourmet.com/2009/06/03/smoked-salmon-terrine/

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Edited by 2598976 at 06/04/2009 6:33 PM PDT