Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine

for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine

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:

- Presentation
- 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!)

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

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.

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

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.

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge 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

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine

Serves 4 as a starter or 3 as a main meal
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg, Fish
Meal type Appetizer, Lunch, Salad, Snack, Starter
Misc Gourmet, Pre-preparable, Serve Cold
Occasion Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
By author Karen S Burns-Booth
An elegant and tasty terrine with hot smoked salmon and fresh asparagus, this terrine cooks in in a Le Creuset casserole dish which is used as a bain-marie for perfect and even heat retention. Serve this as a starter with salad, or as a light lunch with salad and crusty bread. This delightful terrine is also wonderful for picnics and as a luxury sandwich filling.

Ingredients

  • 12 slender asparagus spears (woody ends trimmed)
  • 75g smoked salmon (cut into small pieces)
  • 2 large free-range eggs
  • 100g herb and garlic cream cheese
  • 1 tablespoons crème fraiche
  • 225g hot smoked salmon (flaked)
  • zest and juice of 1 lemon
  • lemon wedges to serve
  • fresh chives to serve

Note

An elegant and tasty terrine with hot smoked salmon and fresh asparagus, this terrine cooks in in a Le Creuset casserole dish which is used as a bain-marie for perfect and even heat retention. Serve this as a starter with salad, or as a light lunch with salad and crusty bread. This delightful terrine is also wonderful for picnics and as a luxury sandwich filling.

Directions

Step 1 Pre-heat oven to 160C/325F/Gas Mark 3.
Step 2 Select a container that fits into a 20cm Le Creuset casserole dish, one that has a lid preferably.
Step 3 Line the container with cling-film allowing a large overlap to cover the terrine as it is cooking. (I used a 450g tinfoil "take-away" "freezer" tray with lid)
Step 4 Trim the asparagus speaks to fit the container, and then steam them in salted, boiling water for 2 to 3 minutes. Carefully take the asparagus out with some tongs, and allow them to cool for a few minutes.
Step 5 Lay 6 of the asparagus spears in the bottom of the prepared container lined with cling-film. Cover with half of the smoked salmon pieces and then make the terrine mixture.
Step 6 Whisk the eggs and add to the cream cheese, mix well and then add the crème fraîche to loosen the mixture before adding the flaked hot smoked salmon. Then add the lemon zest and juice and mix well.
Step 7 Spoon over half of the cream cheese salmon mixture and then lay the remaining 6 asparagus spears over the top, followed by the rest of the smoked salmon pieces. Add the remaining cream cheese salmon mixture and fold over the spare cling-film to cover the terrine loosely, to allow the terrine to puff up and rise during cooking.
Step 8 Cover the terrine with a lid, or tinfoil and place it into the Le Creuset casserole dish. Boil a kettle and carefully pour in enough hot water to come up three-quarters around the container. Cover with the casserole lid and bake for 45 minutes to one hour, or until the terrine is puffed up.
Step 9 Allow to cool in the casserole dish, then take the container out and chill for about an hour before serving in slices with lemon wedges and freshly chopped chives.
Step 10 Perfect as a starter or for picnics, also wonderful as a luxury sandwich filling, or for a light lunch with salad and crusty bread.

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

Hot Smoked Salmon and Asparagus Terrine

Hot Smoked Salmon and Asparagus Terrine for the Le Creuset Cast Iron Challenge

 To vote for my recipe and be entered into a draw to win a £50 Le Creuset voucher, vote here:

Win £50 Le Creuset voucher

I have also entered this recipe into Lou from Eat your Veg’s Asparagus contest!

british-asparagus

Comments

  1. says

    what a beautiful terrine, it’s a stunner and I love that you’ve used all this gorgeous fish!… that blue le Creuset would look wonderful in my kitchen wouldn’t it?

  2. Lisa Williams says

    this is perfect for the summer that will hopefully arrive at some point this looks really delicious

    • Lisa Williams says

      about a week of summer :) It was nice while it lasted hehe …. I am going to tweet this so that if it does come back then everyone can share in the tastiness

    • says

      Merci Anneli, I wanted to enter this into Herbs on Saturday, but it is for Le Creuset, so will rustle up another herbal delight soon! Karen xxx

  3. says

    Fantastic Karen! You write that it is easy to make and I believe you but it doesn’t look easy. I want to give it a try and impress my mother in law!!! I love your Le Creuset cast iron cookware.

  4. says

    Two things, firstly I need to get me a pale blue Le Creuset pot too, I chose cerise first time but loving the blue now
    Secondly – I am now hungry and it’s only 10.30! I love salmon and I adore asparagus, what a fabulous idea using the pot as a bain marie. I shall be trying this one
    Best of luck

  5. says

    Delicious recipe Karen. I love this terrine and will be using my le creuset pot as a bain marie to make something similar. What a great idea! ps maybe you can link this to our May one ingredient over at Laura How to Cook good food as it is Asparagus this monthx

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