Name: Terrine of Smoked Salmon with Crab and Baby Coriander Salad
Yield: 16 to 18 portions
Ingredients: 20g Shallots, sliced; 80g Cooked and Picked crab meat; 1tbsp Chives, sliced; 175g Unsalted butter; 50g Marinated anchovy fillets; 1-1.5kg Smoked salmon, finely sliced; 50g Shallots, finely chopped; Juice of 1 lemon; 40g Tomato concasse; 5g Baby coriander; Salt; Freshly ground pepper; Zest of 1 lemon, finely grated; 2tbsp Flat leaf parsley, chopped; 10ml Lemon oil; Juice of ½ a lemon

Preparation info

16 to 18
portions

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Terrine of Smoked Salmon

175g Unsalted butter
50g Marinated anchovy fillets
Zest of

Method

Line a 1.4 kg terrine mould with cling-film allowing for a 1 inch over-hang on either side. Beat the butter with an electric mixer until it is light and airy. Cut the anchovies into small dice, stir into the butter and add the lemon zest, lemon juice, parsley, chives and shallots. Season to taste with salt and freshly ground pepper.

Cover the base of the terrine with a layer of smoked s