Salmon and Spinach Terrine

Serves: 12 | Prep: 10 minutes | Cooking: 20 minutes | Gluten Free

TERRINE INGREDIENTS

400-450g smoked salmon, sliced

200g fresh spinach, stems removed

Black pepper, freshly ground

2 teaspoons extra virgin olive oil

200g salmon fillet, cooked and flaked

200g prawns, cooked and chopped

4 teaspoons agar agar powder

1 lemon, zested

3 tablespoons lemon juice

3 pinches cayenne pepper

1 teaspoon chopped fresh thyme

250g full fat yoghurt

SALSA INGREDIENTS

½ avocado

1 cup watercress

Squeeze of lemon

4 tablespoons microherbs (or mixed herbs)

Salt and pepper

SHOPPING LIST

400-450g smoked salmon

1 bunch fresh spinach

Extra virgin olive oil

200g salmon fillet

200g prawns

Agar agar powder

2 lemons

Cayenne pepper

Fresh thyme

250g full fat yoghurt

1 avocado

1 bunch watercress

Microherbs (or mixed herbs)

UTENSILS LIST

Zester

Sharp knives

Baking tin

Large saucepan

Small mixing bowl

Large mixing bowl

Weighing scales

Measuring spoons

METHOD

  1. Line a baking tin with cling film and line the base and sides with smoked salmon.
  2. In a large pan over medium heat, add the spinach and cook until it is wilted, about 3 minutes. Set aside to cool. When cool enough to handle, squeeze as much water out of the spinach as possible and then finely chop it along with a small drizzle of extra virgin olive oil and some freshly ground black pepper. Allow to completely cool.
  3. In a large bowl, combine the flaked salmon, chopped prawns, lemon juice, lemon zest, cayenne pepper, thyme and salt.
  4. In another bowl, fold together the yoghurt and agar agar powder and mix into salmon mixture.
  5. Pour half of the salmon mixture into the terrine. Top with the spinach mixture. Gently spoon the remaining salmon mixture over the spinach.
  6. Fold over the smoked salmon slices, making sure there are no gaps. Cover with cling film and tightly pack down.
  7. Chill in the fridge for a minimum of 8 hours, or up to 2 days.
  8. Roughly dice avocado and watercress. Combine with lemon and herbs, season.
  9. To serve, loosen around the edges and invert the terrine onto a serving platter. Cut finger-width slices, 1 or 2 per person. Serve with salad.

Tip: Watercress is one of my favourite leafy greens. It has a delicious peppery taste and contains Vitamin K, calcium, magnesium and potassium.