OK so I have published this before BUT could not resist the update using strawberries. When I first heard it I thought oh yuk no but was proved oh so wrong. The piquancy of the fresh strawberries was a perfect foil for the richness of the salmon mousse and on a hot summer’s day was heaven on a plate. Another difference is that this time we made two small moulds. .Pricey but superb–especially with a glass of bubbly
o 150g/5½oz fillet fresh salmon
o salt and freshly ground black pepper
o 7 or 8 fresh strawberries sliced—see pic
o 350g/12oz sliced smoked salmon
o 200g/7oz full-fat cream cheese
o 75g/3oz softened butter
o 1 tbsp freshly chopped chives
o 2 tbsp lemon juice
o cress, to serve
- Preheat the oven to 180C/350F/Gas 4.
- Place the fresh salmon on a square of foil. Season with salt and pepper. Fold over the foil to make a parcel. Cook in the oven for 12-15 minutes, or until the flesh has turned to an opaque pink. Remove from the oven and leave to cool.
- Grease a loaf tin, then line with a double layer of cling film. Open the pack of smoked salmon and separate the slices. Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang. Reserve one slice for the top.
- Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice. Blend until smooth and season to taste.
- Spread half of the smoked salmon mixture into the lined tin and top with the sliced strawberries. Top with the remaining salmon mixture and lay the last piece of smoked salmon on top.
- Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices. Scatter with cress and serve with toast or salad.