Serves
4 people
Ireland
FOR THE TERRINES:
12 oz (350g) smoked salmon slices
10 ½ oz (300g) cream cheese
3 ½ oz (100ml) crème fraiche
1 tsp horseradish sauce
1 lemon, zest only
1 tbsp chopped dill or fennel
1 tbsp chopped chives
2 tbsp capers, chopped
FOR THE SALAD:
3 ½ oz (100g) mixed salad leaves
2 oranges, peeled and segmented
3 tbsp roughly chopped walnuts
2 tbsp micro bean sprouts (optional)
FOR THE DRESSING:
2 tsp honey
1 ½ fl oz (50ml) orange juice
½ tsp paprika
1 ½ fl oz (50ml) extra virgin olive oil
Salt and pepper, to taste
Chives, to garnish
Pomegranate seeds, to garnish
To prepare the terrines, you will need 4 mini terrine moulds or loaf tins or ramekins.
To prepare the filling, add the cream cheese and crème fraiche, the horseradish sauce, lemon zest, dill, chives and capers and mix well. Season to taste with salt and pepper. Brush the moulds with a little oil and then line them with cling wrap. Arrange slices of smoked salmon in the moulds, around the sides and in the base. Spoon the filling into each and cover with wrap, place in the fridge overnight.
To make the dressing, add the honey, orange juice, salt and pepper, paprika and olive oil in a jar and seal well and shake. Taste to check if extra seasoning is needed.
To prepare the salad, place the salad leaves into a bowl, add the orange segments, drizzle a little dressing over and toss.
Place onto serving platter, unwrap the salmon terrines and place one in the centre of each plate. Sprinkle the walnuts and pomegranate seeds around the salad. Spoon over a little more dressing. Garnish the terrines with chives and serve.