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

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.