Salmon terrine – a masterchef pressure test
We have funny friends, did you know that? Friends who come up with these crazy ideas…. And it seems that our new kitchen is sort of bringing it out in all of them. It could have something to do with the fact that everyone all of a sudden wants us to cook dinner, and hey, it’s even more fun if there is a challenge attached to it. So P. and M., friends we have known for a little over 20 years had decided that Tom and I should do a pressure test.
If you’ve watched masterchef Australia (2nd season) this recipe might be familiair to you. it’s the salmon terrine that was used in one of the pressure tests. For those not in the know, a pressure test, is where the cooks that were the least successful in that round need to recreate an existing dish within a certain timeframe. usually the dishes are not simple, but require some sort of skill one way or the other. Obviously, we are no masterchef’s, so we bend the rules a little bit to suit our needs. The rule was that the recipes as well as the ingredients would be given to us by friday. So we had the saturday to get extra stuff if needed. I had to work on saturday, so the cooking was on sunday.
We had three recipes to make; one the salmon terrine with hazelnut salad, two; the drunken chicken recipe from Alvin, three; the roasted pear cake from Neil Perry. The terrine was really not difficult to be honest, it just requires a certain amount of time to cool and set. But once that is done, it is really very straightforward. We were disappointed in the drunken chicken recipe as that was just not to our taste. The dessert however was totally delicious so two out of tree ain’t bad!
In the recipe I list the avocado mousse which you do not see on the plate. I did make it, but then I forgot to plate it up… Duh.. The terrine was a big success. Lovely taste of the anchovies butter combined with the salmon. As you can see by looking at the photos I forgot to make the butter layers really thin in the beginning so those are a bit too thick. Paired with some crusty bread this is a real winner and one that will go on our list of party recipes!
I don’t have a good photo of the roasted pear cake but I will def be making that one again so that will come up later!
Salmon terrine with anchovies butter
The terrine needs at least one hour to cool in the fridge before turning out. Serve it in small slices as a thick slice will not go down to well and as an appetizer you really don't want this in a big chunk
- 700 g sliced smoked salmon
- 400 g unsalted butter at roomtemperature
- 1 lemon rind finely grated
- 200 g white anchovies drained and pat dried with paper towel
- 2 slices pane di casa bread
- Hazelnut Salad
- 60 ml olive oil
- 1/4 cup hazelnuts
- 30 ml hazelnut oil
- 1 teaspoon chestnut honey
- 1/2 teaspoon Dijon mustard
- 15 ml sherry vinegar
- 1/4 cup baby endive hearts We used little gem
- 2 tablespoons chervil leaves picked
- 2 tablespoons baby basil snipped
- 2 tablespoons baby parsley snipped
- 1 tablespoon red kale snipped
- Avocado cream
- 1 avocado
- 15 ml lemon juice
- 2 tablespoons olive oil
Preheat oven to 180˚C. Trim brown fat from each slice of smoked salmon. Square off long edge of each piece.
Process butter in food processor until pale and thick, add rind, anchovies, season to taste and process to combine.
Grease the inside of a 1 litre capacity terrine mould with oil, line with plastic wrap, with at least 6cm overhang on all sides. Cut a piece of foam to fit inside the terrine mould. Cover it with aluminum foil and set aside.
Cover the base of the terrine with one layer of smoked salmon. Using a crank spatula and a straight edged wooden spoon spread a thin even layer of butter. Continue the layers, alternating salmon and butter mixture until you have reached just over half way of the mould. Cover the terrine with plastic wrap and gently press down, place the foil-covered foam into the terrine and weight down with a few food cans. Freeze for 30 minutes, transfer to the fridge for a further 30 minutes.
To make the avocado cream, blend together avocado, lemon juice and oil using a stick blender, until smooth.
To make the hazelnut salad, Place hazelnuts on an oven tray and roast until browned. Transfer to a clean towel and rub to remove skins. Heat 15ml olive oil in a frying pan over high heat. Add hazelnuts, cook until golden. Place remaining olive oil, hazelnut oil, honey, mustard and vinegar in a bowl, whisk to combine. Add the hazelnuts to the vinaigrette mixture. Toss salad leaves through the dressing to lightly coat.
Heat grill pan over high heat, drizzle bread with olive oil and cook on each side until golden.
To serve, invert terrine mould onto a chopping board and slice. Serve with a spoon of avocado mousse, hazelnut salad and grilled bread.
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