Ingredients
Method
- Remove from the oven and leave to cool
- Remove the woody end from the asparagus and trim to exactly the length of the loaf tin.
- Bring a frying pan of water to the boil and cook the asparagus stems for 3-4 minutes, or until they feel just tender when pierced with a knife.
- Drain and plunge into a bowl of ice-cold water.
- Drain and pat dry
- Grease the loaf tin, then line with a double layer of cling film
- Open the pack of smoked salmon and separate the slices.
- Trim one slice to fit the base of the tin, and then cut slices to fit all four sides, leaving a little to overhang
- Reserve one slice for the top
- Place the remaining smoked salmon in a food processor with the cold cooked salmon, cream cheese, very soft butter, chives and lemon juice.
- Blend until smooth and season to taste
- Spread half of the smoked salmon mixture into the lined tin and top with the asparagus spears, laying head to tail so that they fit tightly into the tin.
- Top with the remaining salmon mixture and lay the last piece of smoked salmon on top.
- Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out, remove the cling film and cut into slices.
- Scatter with watercress and serve with toast or salad.
Nutrition
Notes
For best results, use high-quality salmon and fresh, tender asparagus.
Ensure the cream cheese and butter are thoroughly softened for a smooth mixture.
Chilling the terrine for at least 6 hours is crucial for it to set properly and slice cleanly.
Ensure the cream cheese and butter are thoroughly softened for a smooth mixture.
Chilling the terrine for at least 6 hours is crucial for it to set properly and slice cleanly.