Smoked Salmon Terrine with Hazelnut Herb Salad and Avocado

Smoked Salmon Terrine with Hazelnut Herb Salad and Avocado

Ready in 4 hours

This delicious recipe was on Masterchef Australia last night and I just had to add it to bigoven for my cookbook. So yummy!

Top-ranked recipe named "Smoked Salmon Terrine with Hazelnut Herb Salad and Avocado"

5 avg, 2 review(s) 100% would make again

Ingredients

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700 grams smoked salmon; sliced
400 grams unsalted butter; at room temperature
1 lemon; rind finely grated
200 grams white anchovies; drained and pat dried with paper towel
2 slices pane di casa bread
Olive oil; to drizzle
1 avocado
15 milliliters lemon juice
2 tbsp olive oil
60 milliliters olive oil
1/4 cup hazelnuts
30 milliliters hazelnut oil
1 tsp chestnut honey
1/2 tsp Dijon mustard
15 milliliters ml sherry vinegar
1/4 cup baby endive hearts (pale inner leaves)
2 tbsp picked chervil leaves
2 tbsp baby basil; snipped
2 tbsp sniped baby parsley
1 tbsp red kale; snipped

Original recipe makes 8

Servings  

Preparation

1. Preheat oven to 180°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.

Credits

Added on Award Medal

Photo of 'Smoked Salmon Terrine with Hazelnut Herb Salad and Avocado' from Masterchef Australian Series 1, Pressure Test. photo by keepsmilyn keepsmilyn

Calories Per Serving: 887 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Satk2310 3 years ago
[I posted this recipe.]
keepsmilyn 4 years ago
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