350g piece of skinless salmon fillet, bones removed
450ml hot fish stock
250g smoked salmon or trout slices
2 tsp powdered gelatine
2 tbsp lemon juice
10 sprigs of parsley, chopped
A small handful of dill sprigs, chopped
2 tbsp snipped fresh chives
225g hot smoked trout fillets, flaked
75g crème fraîche
2 tbsp hot horseradish sauce
225g curd cheese
Salt and freshly ground black pepper, to taste
Fresh chives, to garnish
1. Preheat the oven to 180C. Cut the salmon into 3 lengthways about 1cm thick. Place in an ovenproof dish, pour over the stock, cover with aluminum foil and poach in the oven for 8 to 10 minutes, until just cooked. Set aside to cool.
2. Oil a 1.1L terrine or loaf tin and line with cling film. Line the base and sides with slices of smoked salmon or trout, reserving some for the top.
3. Place the gelatine, lemon juice and 2 tbsp of
the fish poaching liquid in a small saucepan.
4. Reserve 2 tbsp and mix the remainder with the chives.
5. Mix together the hot smoked trout, crème fraîche and horseradish. Stir in the
curd cheese and season.
6. Place the remaining herbs on a sheet of greaseproof paper, drain the salmon strips and roll in the herbs to coat. Heat the gelatine mixture over a low heat to dissolve. Stir into the smoked trout mixture.
7. Place about half the mixture in the prepared tin. Add the salmon strips, slightly spaced apart and gently press into the trout mixture. Top with the remaining trout mixture. Cover with the remaining smoked salmon or trout slices, folding over any from the edges of the tin.
8. Chill in the fridge for at least 3 hours, or until firm to the touch. To serve, turn out onto a serving plate and remove the cling film. Garnish with fresh chives. Serve cut into slices.