Salmon Terrine Canapé
Salmon Terrine Canapé
Makes approx. 10 canapes
I N G R E D I E N T S
For the terrine:
1 small shallot, peeled
300 g raw salmon fillets, skin removed
200 g raw prawns peeled, plus extra to garnish
150 ml cup double cream
1 tablespoon cornflour/cornstarch
freshly grated zest and juice of ¼ lemon
20 g/1 oz. dill, leaves chopped (plus some sprigs to garnish
For the canapés:
3 slices of rye bread, buttered
slices of salmon and prawn terrine (recipe below)
2–3 avocados (not too overripe, but easily sliceable)
freshly squeezed lemon juice
3 tablespoons crème fraiche or sour cream
2½ teaspoons red lumpfish roe
sprigs of fresh dill
M E T H O D
Preheat the oven to 160°C (325°F) Gas 3.
Line a small, deep terrine or baking dish (500–600-ml/17–20-oz. volume) with baking parchment. Take an oven dish or baking tray into which your terrine will fit easily, fill halfway with water, and place the dish of water in the oven.
Chop the shallot in a food processor, then add the salmon and prawns, and pulse a few times until broken up but still containing large chunks. Add the remaining ingredients except for the dill and pulse again briefly, taking care not to make it too smooth. Finally, fold in the dill. Place the mixture in the lined terrine. Cover the top with a sheet of baking parchment and pat it down a bit.
Place the dish inside the larger oven dish or tray of heated water and bake for 45 minutes until just set. It should have a slight wobble, and the cooking time will vary depending the depth of your dish. Check it after 20 minutes if using a fairly shallow oven dish. Remove the terrine from the oven, allow to cool, then chill in the fridge overnight.
To serve as canapés, cut the bread into pieces around 3 x 2 cm. Using a very sharp knife, cut the terrine into similar-sized pieces and place on top of the bread. Peel the avocados and slice very finely, then place on the terrine. Squeeze over the lemon juice (to prevent the avocado going brown). Pipe a blob of crème fraîche on top, then add ¼ teaspoon roe, a fresh sprig of dill and a grinding of black pepper.
If you are not keen on roe dressing, mix together 100 ml crème fraîche or sour cream, 100 ml cup plain skyr (or similar), 3–4 tablespoons finely chopped chives, 1 tablespoon chopped dill, squeeze of fresh lemon juice and salt and freshly ground black pepper in a bowl and chill until ready to serve.
Recipe from ScandiKitchen Christmas: Recipes and traditions from Scandinavia by Bronte Aurell, photography by Peter Cassidy. Published by Ryland Peters & Small (£16.99)