Cream salmon terrine with rocket

NZ Woman's Weekly 20/8/2006

Your
Rating:

Ratings: No ratings yet

Serves 8

Serves 8 500g skinless boneless fresh salmon fillet 3 egg whites 500ml cream Salt ¼ tsp cayenne pepper 2 cups rocket leaves to serve 1. Heat oven to 160°C. Coarsely cube salmon, then

Ingredients

500 g	Salmon, skinless boneless fillet
3	Eggs, whites
500 ml	Cream
1 to taste	Salt
¼ tsp	Cayenne pepper
2 cups	Rocket leaves, to serve

Directions

Heat oven to 160 degC. Coarsely cube salmon, then mince in a food processor. Add egg whites and pulse to combine. Add cream and pulse but don't over-mix at his stage. Season well with salt and cayenne pepper.
Pour mixture into a ceramic, loaf-shaped terrine dish. Cover the surface of mixture with a piece of nonstick baking paper, then cover terrine tightly with a sheet of foil. Place dish in an oven pan and fill with warm water to come halfway up the sides of the terrine and bake for 45 minutes.
Remove to cool, then refrigerate until cold and set. Remove covering and turn out terrine. Slice and serve with rocket to decorate and crusty fresh bread on the side