Recipe

Salmon terrine, beetroots, creme fraiche & dill

by Tony Rodd

A make-ahead dish for the festive season

This is a fresh dish that can be prepared in advance and plated when needed in minutes. You can make your own gravadlax or buy it ready-made.

Ingredients

200g smoked gravadlax
250g hot-smoked salmon
125g cream cheese
Juice of half a lemon
100ml double cream
1 pinch of paprika
2 small golden beetroots
2 small red beetroots
1 pack of cooked beetroots
2 tbsp red wine vinegar
1 tbsp caster sugar
1 tsp xanthan gum
50ml crème fraiche
4 dill fronds

Method

To make the terrine, grease and line a terrine mould or loaf tin with oil and clingfilm. Lay the sliced gravadlax in the tin, leaving the ends loose. Blend the hot smoked salmon in a food processor with the cream cheese and lemon juice and when smooth, add the cream and paprika and blend for 1 min.

Add the salmon mousse to the terrine tin and smooth down, folding over the gravadlax ends to cover. Cover in clingfilm and chill in the fridge for 2 hours, or overnight if possible.

Prepare the beetroots by cutting into quarters and boiling for 20 mins, or until softened. Season lightly with a touch of oil, salt and pepper and reserve to one side until needed.

To make the beetroot jam, blend the cooked beetroot with the vinegar, caster sugar and xanthan gum until smooth. Place in a piping bag or squeezy bottle until needed.

To serve, place a slice of the terrine in the centre of the plate and decorate with wedges of beetroot, dots of beetroot jam, a quenelle of crème fraiche and fronds of dill.

Recipe: Tony Rodd