Smoked salmon terrine with hazelnut herb salad and avocado
Smoked salmon terrine with hazelnut herb salad and
avocado
Recipe by Gary Mehigan and George Calombaris
700g sliced smoked salmon
400g unsalted butter at room temperature
1 lemon, rind finely grated
200 white anchovies, drained and pat dried with paper towel
2 slices pane di casa bread
Olive oil, to drizzle
Avocado cream
1 avocado
15ml lemon juice
2 tbsp olive oil
Hazelnut salad
60ml olive oil
1/4 cup hazelnuts
30ml hazelnut oil
1 tsp chestnut honey
1/2 tsp Dijon mustard
15ml sherry vinegar
1/2 cup baby endive hearts (pale inner leaves)
2 tbsp picked chervil leaves
2 tbsp sniped baby basil
2 tbsp sniped baby parsley
1 tbsp sniped red kale
1. Preheat oven to 180 degrees C. Trim brown fat from each
slice of smoked salmon. Square off long edge of each piece.
2. Process butter in food processor until pale and thick, add
rind, anchovies, season to taste and process to combine.
3. 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.
4. 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.
5. To make the avocado cream, blend together avocado, lemon
juice and oil using a stick blender, until smooth.
6. 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.
7. Heat grill pan over high heat, drizzle bread with olive
oil and cook on each side until golden.
8. To serve, invert terrine mould onto a chopping board and
slice. Serve with a spoon of avocado mousse, hazelnut salad and
grilled bread.
