Smoked Salmon Terrine with Red Pepper Sauce

Name: Smoked Salmon Terrine with Red Pepper Sauce
Yield: Serves up to 10
Ingredients: 1 large egg white; Red Pepper Sauce; 5 fl oz/140 ml boiling water; Juice of 1 lemon; Freshly ground black pepper; ½ pint/285 ml double cream, whipped; Another 1¼ lb/560 g smoked salmon – pieces will do; ½ pint/285 ml single cream; 5 fl oz/140 ml cold water; 2 sachets of powdered gelatine (approx. ½ oz/14 g each); About 6 oz/170 g smoked salmon slices

Preparation info

Serves up to
10

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Ingredients

About 6 oz/170 g smoked salmon slices
Another 1¼ lb/560

Main course

Method

Trim the smoked salmon slices and use them to line a 10-inch/25-cm-long loaf tin or terrine as neatly as you can. Set aside. Put the smoked salmon pieces into a food processor and whiz, pouring in the sing