After picking up a sizable slab of Salmon on the cheap it was decided that something different to the usual poaching in white wine or raw sashimi was in order.
After a thorough de-boning the salmon was blitzed in the blender along with a little salt, some Creme fraiche and a pinch of paprika. This mix was chilled, chopped black olives were added and then (it being hard to resist just sitting down with the bowl of raw mix and a couple of spoons) the whole lot was poured into a terrine tin and cooked until set. With a layer of smoked salmon added on top the finished terrine was turned out to cool.
To go with the terrine we knocked up a quick Greek salad of gem lettuce, cucumber, olives, feta and tomato and for carbs a simple potato salad of new potatoes, mayonnaise and chopped hard-boiled duck eggs.
There was some cheese that needed using up so an American speciality, a Cheese Ball, was constructed out of chopped green olives, cheddar and cream cheese and served with crackers.
Served with fresh crusty rolls and a rollmop (pickled herring) on the side. The terrine was excellent and lasted several days being used like pate' spread over toast.
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