Step 1Lightly brush the terrine mould with olive oil. Line with cling film and chill for 20 minutes.
Step 2Place the smoked salmon into the chilled mould overlapping slightly and lining evenly. Leave to chill for 20 minutes.
Step 3Steam for the fresh salmon for 6-7 minutes and allow to cool.
Step 4Place the mayonnaise in a bowl, add the lemon juice and parsley, season and mix well. Add the gelatine and mix thoroughly.
Step 5Remove the terrine, place some mayonnaise in the bottom followed by two pieces of salmon - chill quickly for 10 minutes. Then add the remaining salmon and mayonnaise. Place back in the fridge for 24 hours.
Step 6Turn out when completely chilled and, using a sharp knife, slice. Dress on a plate with a little oil and balsamic, and freshly cut lemon.
Step 7To garnish, mix finely shredded celeriac with four tablespoons of Country Range Mayonnaise, Country Range Coarse Grain Mustard and a teaspoon of Country Range Horseradish Sauce. Mix well together with seasoning and serve.
- 2 fl oz Country Range Mayonnaise
- juice of half a lemon
- 6 Country Range Gelatine Leaves, soaked in water to soften
- 250 g smoked salmon, very thinly sliced
- 300 g fresh salmon, cut into strips and rolled in cling film, forming cylinders
- 1 dsp finely chopped parsley
- splash olive oil
- Country Range Cling Film
- Country Range Balsamic Vinegar
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