Hot Smoked Salmon and Asparagus Terrine
for the Le Creuset Cast Iron Challenge
I have had a life-long love affair with cast iron cookware, probably since I was old enough to lift a casserole lid, and Le Creuset tops my cast iron cookware list. I am an avid collector of new and vintage Le Creuset, so, when I was contacted by McArthurGlen, a designer outlet, and asked if I would like to take the “Cast Iron” challenge and receive a 20cm Le Creuset casserole dish in a colour of my choice, I accepted with alacrity. And the challenge? Well, the challenge is to create a recipe that is cooked in my new Le Creuset dish. Having made my challenge recipe, I, along with four other selected food bloggers will have our recipes published on the Le Creuset page (on the McArthurGlen website) and the recipes will then be judged by a Le Creuset chef who will mark the recipe in the following three categories:
- Creativity and innovation
- Cooking expertise
As well as these three categories, we will also judged by the public via social media, through Twitter, so if you would like to vote for my recipe you can vote via twitter using the official hashtag: #CastIronChallenge Voting starts on Monday the 13th May, and you can vote via the page here: Le Creuset on McArthurGlen You will be entered into a draw to win a £50 Le Creuset Voucher JUST for voting here: Vote HERE (The recipe that wins, receives a £250 Le Creuset voucher!)
I was given a choice of what colour casserole dish I wanted, and I was tempted with Volcanic as I have a large vintage collection of Le Creuset in this colour, but, as soon as I saw the Teal casserole pot, I knew this was the new Le Creuset colour for me! Then there was the recipe to create……and I was in a bit of a quandary about that – would I go for a classic casserole or stew, bread or cake, crumble or pudding, OR something completely different? In the end it was some seasonal asparagus and some excellent hot smoked salmon (that I had in my freezer from Delish Fish) that helped with my decision - I planned to use my gleaming new pot as a bain-marie, and make a light terrine.
I was very pleased with my recipe for Hot Smoked Salmon and Asparagus Terrine – it held together as well as being light and almost fluffy; the asparagus spears gave the terrine an attractive pattern when it was cut, and is was beautifully flavoured with herb cream cheese, lemon and the delicious hot smoked salmon. The Le Creuset casserole dish made the perfect bain-marie, with even heat distribution and retention, as well as a nice tight-fitting lid. The recipe can be doubled up to make in a larger casserole dish, but the amount I made this time was just right for a light lunch for three people when served with salad and crusty bread. This recipe would also serve four people as a starter, again, served with salad and maybe some Melba toast.
As you can see from the photos above, this terrine is easy to make, and its simplicity is belied by its elegant good looks! This terrine went down a storm the other day and I have had requests from my family to make it again. Finally, everyone who votes via Twitter on Monday onwards, will also be entered into a prize draw to win a Le Creuset voucher, as a little thank you for getting involved! So, here it is, my entry into the Le Creuset Cast Iron Challenge, Hot Smoked Salmon and Asparagus Terrine, perfect for a spring gathering or simple family lunch. Bye for now, see you later with a new giveaway, review, recipe and more kitchen chat. Karen
Disclaimer: I was sent a 20cm Le Creuset casserole dish worth £115 in order to participate in the “Cast Iron” challenge; all views and opinions are my own. Karen S Burns-Booth
To vote for my recipe and be entered into a draw to win a £50 Le Creuset voucher, vote here:
I have also entered this recipe into Lou from Eat your Veg’s Asparagus contest!