- 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
- 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.