Prepare for the terrine by making the clarified butter. Melt the butter completely in a saucepan. Once it has separated, use a spoon to carefully remove the milky residue on top and discard. Pour the golden liquid butter left slowly into another pan, leaving the milky water behind.
Weigh out 150g smoked salmon. Slice and lay the slices across the inside of a terrine mould, ensuring they overlap and are long enough to reach up the sides of the terrine and cover the top when filled. Place the remaining salmon in a food processor and blend until smooth.
In separate pans, warm the cream and clarified butter. Slowly add the cream and then the butter to the processed smoked salmon and blend until smooth. Season with crushed pink peppercorns.
Pour the salmon mixture into the terrine mould, and fold over the overhanging salmon slices to cover the top. Cover the whole terrine with cling film and place in the fridge to chill for at least 4 hours, preferably 6-8 hours.
Just prior to serving, peel the cucumber and then, with a peeler, create cucumber ribbons. Set aside.
Bring a saucepan of water to the boil. Carefully add the quail eggs and cook for 2 minutes 45 seconds. Remove the eggs from the saucepan and leave them in ice water before peeling and slicing in half.
Serve by adding a slice of terrine to 4 serving plates, accompanied with a swirl of cucumber ribbons, half of a quail's egg and slices of bread.
- 400g smoked salmon
- 125g unsalted butter
- 125ml whipping cream
- 1 small handful pink peppercorns, crushed
- 1 cucumber, to serve
- 4 quails eggs, to serve
- 4 slices bread, to serve
Total time required
- Preparation time:
- Other time: Allow time for chilling
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Recipe kindly provided by Great British Chefs
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