Smoked Salmon Terrine with Hazelnut Herb Salad and Avocado
This delicious recipe was on Masterchef Australia and I just had to add it to my cookbook. So yummy!
This delicious recipe was on Masterchef Australia and I just had to add it to my cookbook. So yummy!
- 2 tbsp olive oil
- 1 avocado
- 700 grams smoked salmon sliced
- 400 grams unsalted butter at room temperature
- 1 lemon rind finely grated
- 200 grams white anchovies drained and pat dried with paper towel
- 2 slices pane di casa bread
- olive oil to drizzle
- 15 milliliters lemon juice
- 60 milliliters olive oil
- 1/4 cup hazelnuts
- 30 milliliters hazelnut oil
- 1 tsp chestnut honey
- 1/2 tsp dijon mustard
- 15 milliliters ml sherry vinegar
- 1/4 cup baby endive hearts (pale inner leaves)
- 2 tbsp picked chervil leaves
- 2 tbsp baby basil snipped
- 2 tbsp sniped baby parsley
- 1 tbsp red kale snipped
- Carbohydrate 5.22994715697568 g
- Cholesterol 258.125 mg
- Fat 71.7546029868743 g
- Fiber 2.81599621695076 g
- Protein 59.9662305684604 g
- Saturated Fat 30.6873139177006 g
- Serving Size 1 1 Serving (225g)
- Sodium 83.8243310558984 mg
- Sugar 2.41395094002492 g
- Trans Fat 4.99980535308694 g
- Calories 887 calories
Step-by-step
- Preheat oven to 180°C. Trim brown fat from each slice of smoked salmon. Square off long edge of each piece.
- Process butter in food processor until pale and thick, add rind, anchovies, season to taste and process to combine.
- Grease the inside of a 1 litre capacity terrine mould with oil, line with plastic wrap, with at least 6cm overhang on all sides. Cut a piece of foam to fit inside the terrine mould. Cover it with aluminum foil and set aside.
- Cover the base of the terrine with one layer of smoked salmon. Using a crank spatula and a straight edged wooden spoon spread a thin even layer of butter. Continue the layers, alternating salmon and butter mixture until you have reached just over half way of the mould. Cover the terrine with plastic wrap and gently press down, place the foil-covered foam into the terrine and weight down with a few food cans. Freeze for 30 minutes, transfer to the fridge for a further 30 minutes.
- To make the avocado cream, blend together avocado, lemon juice and oil using a stick blender, until smooth.
- To make the hazelnut salad, Place hazelnuts on an oven tray and roast until browned. Transfer to a clean towel and rub to remove skins. Heat 15ml olive oil in a frying pan over high heat. Add hazelnuts, cook until golden. Place remaining olive oil, hazelnut oil, honey, mustard and vinegar in a bowl, whisk to combine. Add the hazelnuts to the vinaigrette mixture. Toss salad leaves through the dressing to lightly coat.
- Heat grill pan over high heat, drizzle bread with olive oil and cook on each side until golden.
- To serve, invert terrine mould onto a chopping board and slice. Serve with a spoon of avocado mousse, hazelnut salad and grilled bread.
While traditional terrines rely on gelatin or slow-cooked meat to achieve structure, this chilled seafood version depends entirely on fat crystallization for its form. Achieving a clean slice without collapsing the layers requires strict temperature control, moving the mold from the freezer directly to the refrigerator to firm the dairy fats evenly.
Process the unsalted butter in a food processor until it turns noticeably pale and thick before incorporating the anchovies and lemon rind. Spreading this mixture requires precision: use a crank spatula and a straight-edged wooden spoon to keep each layer uniform, preventing air pockets that compromise the final slice. Rub roasted hazelnuts inside a clean kitchen towel immediately after baking to strip away bitter skins before tossing them into the sherry vinegar and hazelnut oil vinaigrette.
To check doneness on the pane di casa bread without a thermometer, press a metal skewer into the center of the crumb to test for internal heat while monitoring the grill marks visually. Keep the assembled terrine wrapped tightly in plastic and consume within forty-eight hours to maintain the vibrant color of the smoked salmon.
