Forget mayonnaise and gelatin, this recipe ingeniously uses mascarpone to create the perfect terrine. This can be made 2 days in advance, perfect for a stress-free starter.
340 g Aoraki (Mt. Cook Alpine) New Zealand Cold Smoked Salmon
550 g cooked Vietnamese Tiger Prawns, Tail Off
2 bunches of spring onions, Freely chopped
Juice of 1 lemon
From Your Pantry
4 tbsp snipped fresh chives
Knob of butter
12 drops of Tobasco sauce
1 tsp salt
250 g mascarpone
Freshly ground black pepper
1 x 50g jar of Onuga or Avruga ‘caviar’, optional
Pickled Cucumber or Watercress to serve
- Cook the onions in the butter gently until soft but not coloured. Allow to cool.
- Wet the inside of a 1.2 litre terrine or loaf tin and line with cling film, then slightly overlapping slices of smoked salmon, leaving a little hanging over the sides to fold back over the top when filled.
- Finely chop the rest of the smoked salmon.
- In a large bowl beat together the mascarpone and onions.
- Stir in the lemon juice, chives, chopped smoked salmon, Tobasco, salt and pepper.
- Drain the prawns on paper towel and then squeeze gently in your hands to extract the excess moisture but not to dry them out completely.
- Chop briefly in a food processor or by hand. Don’t over-do it, they should still be chunky and have some texture.
- Mix into the rest of the ingredients.
- Check the seasoning. You may like to add some more Tobasco.
- Finally, stir in the ‘caviar’, if using, and spoon into the prepared terrine, pressing down as you go.
- Fold the overlapping smoked salmon over the top, cover and chill overnight.
- To serve, turn out, remove the clingfilm and slice straight from the fridge.
- Decorate with chopped chives or watercress and serve with pickled cucumber.
Image credit: Christmas Countdown