Smoked Salmon Terrine

Serves 8

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Ingredients

  •  500g Lean beef mince (5% fat)
  • 2 Onions
  • 1 Large or 2 medium-sized carrots
  • 2 Sticks of celery
  • 2 cloves of garlic
  •  70g Pancetta
  • 1 tsp Oregano
  • 2 Tubs (800ml) Kinsale Bay Tomato & Basil soup
  • 2 tbs Olive oil

Intructions

  • 240g Kinsale Bay Salmon Pate (2 tubs)
  • 350g Smoked salmon slices
  • 150g Crème Fraiche
  • 3 leaves of Gelatine
  • 6 Asparagus tips
  • Black pepper
  • 450g loaf tin (that is slightly smaller than your standard tin for brown bread)
  • Put the asparagus in boiling water and cook for 3 minutes, when they are finished, rinse with cold water.
  • Line the tin with cling film, overhanging the edges. Then line the whole inside with smoked salmon slices, they can be overlapping. Make sure the whole tin is covered.
  • Soak the gelatine in cold water.
  • With the hand mixer, combine Kinsale Bay Smoked Salmon Pate, crème Fraiche and a twist of black pepper.
  • Melt the gelatine in a warm pan, making sure it doesn’t boil, then mix it in with the hand mixer.
  • Put half of the salmon mixture in the loaf tin, then press in the asparagus in a single layer.
  • Top up with the rest of your salmon mixture.
  • Fold in the clingfilm to make a firm terrine, make sure the whole top is covered with smoked salmon.
  • Place the terrine in the fridge for at least 6 hours or overnight to firm up
  • Cut terrine with a sharp knife in 1,5 cm slices, serve with a garnish of your liking (a few suggestions are; beetroot, cucumber, capers, egg or lettuce).

Remember there is tax relief for gluten-free products purchased by certified coeliac sufferers. Do not forget to avail of this initiative in-store. Please ask store for details.