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Salmon Terrine

With Ben Bayly

Salmon Terrine

Serves: 8
Prep time: 30 min
Setting time: 4 hours

For the jelly:

250mls chicken stock
14g leaf gelatine
Salt and pepper

For the terrine:

250g salmon, skinned and de-boned
10 slices Parma ham
10 leaves of spinach, blanched
10 scampi
20g chopped chives
20g chopped parsley
Salt and pepper
Lemon oil

Warm the chicken stock.
Bloom the gelatine in cold water.
Dissolve the gelatine in the warm chicken stock and set aside.
Cut the salmon steaks into lengths 3cm wide.
Brush with lemon oil and season with salt and pepper.
Bake in low temp oven 100C for 8 min. The salmon just needs to be semi cooked and warm in the middle.
Peel the scampi, season and sauté in a hot pan for 30 seconds - until just cooked!
Take a terrine mould and line with glad wrap, then line with Parma ham over the top of the glad wrap.
Lay the salmon in the terrine mould, followed by the scampi and spinach, re-season, and sprinkle in the herbs.
Pour the gelatine into the mould, just covering the ingredients, and then fold the Parma ham in over the top, followed by the cling film.
Lightly press the terrine for 4 hours in the fridge.

(Broadcast: 14 Mar 2012)