Salmon And Spinach Terrine Food

SMOKED SALMON TERRINE

Steps:

• Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.
• Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.
• To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.

CREAMY GARLIC, LEMON & SPINACH SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

SALMON AND SPINACH TERRINE WITH CUCUMBER-DILL SAUCE

Steps:

• Preheat oven to 325^F.
• Spray an 8+1/2x4+1/2x2+1/2 loaf pan with cooking spray.
• In a small saucepan over medium low heat, melt the butter.
• Add shallots and saute 2 minutes, until tender.
• Add the dry vermouth and simmer until liquid is reduced to 1 tablespoon, about 6 minutes.
• Place salmon and scallops in the bowl of a food processor and pulse until finely chopped.
• Add shallots mixture, breadcrumbs, egg, salt, pepper and hot pepper sauce.
• With the machine running, add the whipping cream gradually, and process until just pureed.
• Combine 1 cup salmon puree with the spinach in a medium bowl.
• Spread half of remaining puree in pan.
• Spread spinach/ salmon mixture over puree in pan.
• Spread remaining salmon puree over spinach/salmon puree.
• Cover with buttered wax paper.
• Place loaf in a roasting pan.
• Add enough hot water to come 1/2 inch up sides of loaf pan.
• Bake terrine until center registers 140^F, about 55 minutes.
• Place loaf pan on a rack and cool.
• Remove wax paper.
• Cover with plastic wrap and chill until cold-at least 4 hours or up to 1 day.
• Invert terrine onto a platter.
• Cut crosswise into 12 slices.
• Place each slice on an individual serving plate.
• Spoon Cucumber-Dill sauce alongside.
• Garnish with dill sprigs.
• Cucumber-Dill Sauce: In a medium bowl, combine cucumber and salt.
• Let stand 30 minutes.
• Drain in a colander and rinse well.
• Pat dry with paper towels.
• In a small bowl, combine the cucumber, sourcream, milk and dill.
• Season.
• Cover and refrigerate at least 2 hours.

SALMON AND SPINACH TERRINE

Steps:

• Preheat the oven to 350°F
• Blanch the spinach in boiling salted water until the leaves are limp, 1 to 2 minutes. Drain and plunge into cold water; drain again and squeeze spinach dry.
• Transfer the spinach to a blender or food processor and add the cod, bread crumbs, eggs, and cream or half-and half and process until smooth.
• Line an 8 by 3-3/4 by 2-1/2 inch glass loaf pan with aluminum foil and brush lightly with cooking oil.
• Spoon half the spinach mixture into the pan. Cut the salmon into 1/2 inch thick crosswise slices.
• Lay the slices of salmon on top of the spinach mixture and sprinkle with nutmeg, salt, and pepper.
• Spoon the remaining spinach mixture over the top.
• Cover with another piece of greased foil, place the loaf pan in a baking dish, and add hot water to come two thirds up the sides of the loaf pan.
• Bake for 1-1/4 hours.
• Remove both pans from the oven and let the terrine cool in the water bath for 2 to 3 hours.
• Remove from the water bath and refrigerate for at least 12 hours or up to 24 hours.
• To serve, loosen the sides of the terrine with a warm knife and unmold onto a serving plate.
• Cut into 8 slices and serve over a bed of mixed greens garnished with cherry tomatoes.

SPINACH AND SALMON TERRINE

Steps:

• Butter the loaf tin and line its base with buttered greaseproof paper. Wash the spinach, removing any large stalks or veins, and pat the leaves dry.
• Cut two-thirds of the salmon into 3/4 in (20 mm) cubes, and roughly cut up the remaining third. Break the eggs into the liquidiser, and then add the roughly cut salmon, salt, pepper and nutmeg. Gradually feed in all the spinach while pureeing the salmon mixture.
• Once everything has been finely pureed, stir in the cream and cubes of salmon. Pour the mixture into the prepared loaf tin and cover with foil.
• Place two folded sheets of newspaper in the bottom of a large ovenproof dish or deep baking tray, stand the loaf tin on the paper, and fill with boiling water to within 1/2 in (15 mm) of the rim of the loaf tin. The paper prevents the bottom of the terrine from cooking too fast, and from turning brown. Cook for 1 hour, until the spinach mixture has set, then cool and refrigerate.
• Cut the orange peel into large pieces. Place all the ingredients for the sauce in a pan and heat gently. Stir until all the redcurrant jelly has melted. Remove the pieces of orange peel before serving.
• When the terrine is quite cold, turn it out of the tin and carefully remove the greaseproof paper. With a sharp knife cut into 1/2 in (15 mm) slices with a gentle sawing action, and put them on individual dessert plates.
• Just before serving, pour a little of the warm redcurrant sauce around each slice and garnish with a small bunch of redcurrants.

TERRINE DE SAUMON AUX EPINARDS

Steps:

• Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
• Cool under cold water then drain and squeeze out as much water as you can.
• Butter 4 souffle dishes and line them with the salmon leaves.
• Salt to taste; leave a large enough part outside the dish so that you can fold it back later.
• Finely chop the spinach and put in large bowl.
• Add the cream, eggs, nutmeg, salt and pepper and mix.
• Evenly fill the 4 dishes with spinach mixture and cover with the outside part of the salmon leaves.
• Bake in preheated oven at 400°F for 10 minutes.
• Invert the dishes on serving plates to remove terrines.
• Serve them right away on a rice pilaf.