Prawn and salmon terrine with dill sauce
This fresh-tasting terrine is a great make-ahead starter for Christmas Day. You could serve it with cucumber pickle, capers or caperberries to cut through the richness.
Equipment and preparation: You will need a 450g/1lb loaf tin.
Ingredients
- 200g/7oz salmon
- 350–400²µ/12–14´Ç³ú smoked salmon, preferably in long strips
- 150g/5½oz cooked prawns
- 1 lime, finely grated zest and juice
- 100ml/3½fl oz double cream
- 100ml/3½fl oz single cream
- 4 leaves gelatine, soaked in cold water
- few fresh sprigs dill, finely chopped
- few fresh chives, finely snipped
- salt and freshly ground black pepper
For the dill sauce
- ½ cucumber, seeds removed, coarsely grated or thinly sliced
- 300ml/10fl oz plain yoghurt or soured cream
- 2 tsp cider vinegar
- ½ lime, juice only
- small bunch fresh dill
Method
Preheat the oven to 200C/180C Fan/Gas 6. Wrap the salmon in foil and put it on a baking tray. Bake for 12–15 minutes, or until just cooked.
Meanwhile, line a narrow 450g/1lb loaf tin with cling film, making sure plenty is overhanging. Line the sides of the tin with the smoked salmon – the easiest way to do this is across, making sure you leave enough hanging over the sides to cover the top.
Flake the cooked salmon and finely chop the cooked prawns. Put them in a bowl and add the lime juice and zest. Season with salt and pepper.
In a second bowl, lightly whip the double cream until it is just approaching the stage when soft peaks form when the whisk is removed from the bowl.
Heat the single cream in a saucepan. Squeeze out the gelatine when it is soft and add it to the single cream. Stir until the gelatine has dissolved.
Fold the double cream through the prawns and salmon, then pour in the single cream and gelatine mixture, preferably through a sieve. Add the herbs and mix well. Season if necessary.
Spoon the mixture into the smoked salmon-lined terrine and smooth over. Fold over the overhanging pieces of smoked salmon followed by the cling film. Transfer to the fridge and leave for several hours to set and chill.
To make the dill sauce, sprinkle the cucumber with salt and leave to stand for 30 minutes in a colander – this will help get rid of some of the excess liquid. Squeeze out the water.
Put the yoghurt in a bowl and add the vinegar and lime juice. Stir in the cucumber and dill, then taste. Cover and chill in the fridge.
Remove the terrine from the dish and peel off the cling film. Slice the terrine and serve on a plate with the dill sauce.
