Asparagus season runs from April to June, so make sure to snap this delicious vegetable up when it's at its best for this salmon terrine. It would make for a delicious starter for a special occasion, served with some toast on the side.
Make sure to run the asparagus under cold water, or plunge it into iced cold water in order to lock in the green colour of the asparagus.
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Yields:
10
Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Cal/Serv:
194
Ingredients
25ml
olive oil, plus extra to grease
1
red chilli, deseeded and finely chopped
1
garlic clove, finely chopped
21/2
cm fresh root ginger, grated
125g
fine asparagus spears, ends trimmed
200g
smoked salmon, in long thin slices
2Tbsp.
freshly chopped dill, plus extra to garnish
800g
skinned, boned salmon fillets, ideally in one or two pieces
1
lemon
Directions
Step 1In a small bowl, mix the oil, chilli, garlic, ginger and plenty of seasoning.
Step 2Bring a pan of water to the boil and cook asparagus for 2-3min. Drain, then run under cold water to cool. Dry with kitchen paper.
Step 3Preheat oven to 180°C (160°C fan) mark 4. Line a 900g (2lb) loaf tin with a double layer of foil, then lightly grease foil. Line inside of tin with most of the smoked salmon (as best you can), reserving some for top. Sprinkle in some of the dill and a little of the oil mixture.
Step 4Trim half the quantity of salmon fillet to fit neatly inside base of tin. Neatly lay asparagus over in an even layer. Top with more dill and oil mixture. Cover with remaining trimmed salmon fillet, then last of dill and oil mixture.
Step 5Cover top of terrine with reserved smoked salmon; wrap whole tin well in a few layers of foil. Put wrapped tin into a roasting tin; fill with boiling water to halfway up sides of loaf tin. Cook in oven for 40min or until a metal skewer held in the centre comes out just warm.
Step 6Leave to cool (still wrapped) completely in the water. Transfer wrapped terrine to an empty roasting tin; lay cans on top to weigh it down. Chill overnight.
Step 7To serve, turn terrine out on to a serving plate and carefully peel off foil. Garnish with extra dill and serve with lemon wedges.
Using salmon
The smoked salmon casing is needed to keep the terrine together, but it does cook in the oven. If you like, you can lay some more smoked salmon over the finished terrine.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
