Smoked Salmon, Stawberry & Fennel Terrine
A few months ago I met Roger from the Woodbridge Smokehouse. It was winter at the time, so I asked him if I could pop back and take some photos of the smokehouse and surrounding orchard when the weather got a bit better. I finally got around to heading down earlier this week. Jesus it gets light early at the moment - I had to get up at 3:50am to get sunrise.
I'm glad I made the effort, it was pretty perfect down there. From the top of the hill you could see right up and down the Channel and over to Bruny Island. After a cup of tea Roger showed me the smokehouse and how it all works - it was really interesting. I got some good tips as my first go cold smoking was a bit of a balls up.
Roger's cold smoked salmon is pretty bloody good so normally I would suggest to eat it as is but this is a food blog with recipes sooo...I thought I would give a terrine of cold smoked salmon and strawberries a crack. I have never made a terrine before so this could have ended in tears but luckily it worked out pretty ok.
Ingredients: Approx 500g of Sliced Smoked Salmon 1/3 Cup Goats Curd 1/3 Cup Sour Cream 1 1/2 Cups of Strawberries 1 Cup of Fennel Tips (If you don't like fennel you can use basil) Zest of 1/3 of a lemon 1 Tbsp Cracked Black Pepper 1 Tbsp of Raspberry Vinegar Olive Oil, Fennel Tips and Raspberry Vinegar to serve To make the terrine: 1. Grease and line a terrine dish (I used a loaf tin) with cling wrap. 2. Line the bottom and sides (fair way up) with salmon. 3. Mix goats curd, sour cream and lemon zest and add a thin layer to the terrine (less is more - you don't want it to be overpowering - I put too much in). 4. Slice the strawberries and mix with the vinegar and add a layer of them and fennel tips to the terrine plus a good hit of black pepper. 5. Add some more of the sour cream mix then another layer of salmon. 6. Now repeat, sour cream, strawberries, fennel, pepper, then sour cream and a layer of salmon. 7. Now fold over the sides of salmon onto the final layer then wrap with the lined cling film. 8. Weigh down with some weights and refrigerate for 24hrs. 9. To serve finish with olive oil and some more vinegar and serve with some rye toast.