Leek, Asparagus, Smoked Salmon Terrine

Recipe by Caithi Romeo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
  • Remove and plunge into cold water, drain well.
  • Finely chop the white section of the leeks to give 1 cup.
  • In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
  • Slice the green section lengthwise into long ribbon like leaves.
  • Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
  • Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
  • Line an 11cm x 21cm loaf pan with plastic wrap.
  • Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
  • Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
  • Fold the leek ends over the filling to enclose, trim if necessary.
  • Chill until firm.
  • Invert onto a serving plate.
  • Serve sliced.
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