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Smoked salmon terrine/smoked salmon benedict/warm fresh salmon with celeriac remo
SMOKED SALMON PLATE
Smoked Salmon Terrine:

Anchovy Butter:-
750g butter - soft
200g marinated anchovies
4 lemons - juiced and zested
1 bunch dill - picked and chopped
This quantity is enough to make 2 small square cake tins

Method:
Blitz the soft butter, anchovies, lemon juice & zest together in the robot coupe until smooth. Fold in the chopped dill.

Using one 21cm square cake tin or ring/frame (4-5cm deep) lined with cling film, layer alternatively with sliced smoked salmon, brushing between each layer with anchovy butter. Layer the terrine with approx 12 layers of smoked salmon to fill the tin.

Cover with cling film and pres overnight using a cake board weighed by 8 blocks of butter (2kg)
The terrine' can now be removed from the tin dividing it into 6-7 long thick strips. The strips of terrine can now be cut into squares as shown in the photograph. Refrigerate, keeping clingfilmed.

Smoked salmon benedict:


Savoury muffins
1-teaspoon caster sugar
pint warm milk
2 teaspoons dried yeast - 16g fresh
1lb strong flour
1-teaspoon salt
1-teaspoon fine semolina/maize
1-teaspoon plain flour
a little lard for frying
Add the sugar to the warm water and sprinkle the yeast onto the surface. Set aside in a warm place for 15 minutes until the yeast has frothed up
Sift the flour and the salt together into a basin and pour the milk and yeast into it. Mix well until a dough is formed. Knead the dough on a floured surface until it becomes smooth and elastic. Put the dough in a warm place until its doubled in size.

Roll the dough out onto a floured surface to about " thick. Cut into rounds with a cutter of about three inches in diameter. Don't twist the cutter as it is pushing down otherwise you will get an uneven rise
Grease and flour a baking sheet and place the muffins on it. Dust the tops with semolina and plain flour mixed together. Leave, covered in a warm place until double in size
Cook the muffins in a little hot lard in a heavy pan for about 7 minutes on each side
Each muffin has the top sliced off, lightly buttered and toasted to order. The muffin is topped with a rosette of smoked salmon (15g approx), a poached quail egg and covered with hollandaise sauce

Fresh Salmon with Celeriac Remoulade:
Ingredients
Fresh salmon fillet 1 x 40g per person
Celeriac
Squeeze of lemon juice
Shredded cos lettuce (or iceberg)
Chopped chives - optional
250ml mayonnaise
50ml single cream
1 heaped tablespoon whole grain mustard
Walnut oil
Salt and pepper
Method:
Whisk together the mayonnaise, single cream and mustard, seasoning with salt and pepper
Peel and slice the celeriac thinly and cut short julienne strips with a knife. Mix the celeriac strips with a squeeze of lemon juice to prevent it from dis-colouring. To order, bind the celeriac with a little mustard mayonnaise. A few drops of walnut oil and some finely shredded cos lettuce.

Sear a piece of the fresh salmon in a little olive oil on both sides and cook until just pink in the centre. Place on top of the small pile of celeriac remoulade.

3:02pm Thursday 7th February 2008

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