Salmon & Asparagus Terrine
A light and elegant terrine featuring layers of baked salmon fillets, smoked salmon slices, and fresh green asparagus. Perfect for a crowd, this dish is chilled overnight for a beautiful presentation.
Ingredients
- 1 tablespoon plus 2 teaspoons olive oil (plus extra to grease; converted from 25ml)
- 1 red chili (deseeded and finely chopped)
- 1 garlic clove (finely chopped)
- 1 inch fresh root ginger (grated; converted from 2.5cm)
- 4 ounces fine asparagus spears (ends trimmed; converted from 125g)
- 7 ounces smoked salmon (in long thin slices; converted from 200g)
- 2 tablespoons dill (freshly chopped, plus extra to garnish)
- 28 ounces boned salmon fillets (skinned, (in 1 or 2 pieces, ideally); converted from 800g (1lb 12oz))
- 1 lemon (wedges for serving)
Instructions
- In a small bowl, mix the oil, chili, garlic, ginger and plenty of seasoning.
- Bring a pan of water to the boil and cook asparagus for 2-3 minutes. Drain, then run under cold water to cool. Dry with kitchen paper.
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