Smoked Salmon, Summer Herb & Spud Lite Terrine
Serves: 4 to 6
INGREDIENTS
- 600g Spud Lite potatoes
- 500g Smoked salmon
- 250g Cream cheese
- 1 tbsp Horseradish
- 1 tsp Finley grated lemon zest
- 1/4 cup Chervil, chopped
- 1/4 cup Dill, chopped
- Baby capers, roughly chopped
- Salt flakes and freshly ground black pepper
- Lemon wedges, to serve
CUCUMBER, AVOCADO & DILL SALSA
- 1/2 Lebanese cucumber, finely diced
- 1/2 Avocado, finely diced
- 1 Spring onion, finely sliced
- 1 tbsp Lemon juice
- 1/2 tsp finely grated lemon zest
- 2 tbsp dill leaves, roughly chopped
- Salt flakes and freshly ground black pepper
METHOD
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Step 1 - Boil Spud Lite
Place potatoes in a medium saucepan covered in water and slowly bring to the boil. Cook for 15 minutes or until tender. Drain and refresh under cold water. Carefully peel and slice into 5mm thick slices.
Step 2 - Line Loaf Tin
Line a 21cm x 11cm loaf tin with plastic wrap, allowing 15cm overhang on all sides. Carefully line the sides and base of tin with half the slices of smoked salmon, allowing some overhang at the top.
Step 3 - Summer Herb
In a food processor, combine cream cheese, horseradish, zest, chervil, dill, chives, capers, salt and pepper, blending until well combined.
Step 4 - Layer the Terrine
Place a third of the sliced potato over the base, followed by a third of the cream cheese and a third of the smoked salmon. Repeat the process until all the ingredients are gone and the final layer is smoked salmon. Wrap tightly in plastic wrap and chill in the refrigerator overnight.
Step 5 - Make Salsa
Just before serving, combine cucumber, avocado, spring onion, juice, zest, dill, salt and pepper together in a small mixing bowl, stirring gently to combine. Place salsa in a small bowl until required.
Step 6 - Serving Time
Serve terrine topped with salsa and lemon wedges on the side.
