LEEK, ASPARAGUS, SMOKED SALMON TERRINE
Beautiful presentation, always a crowd pleaser! It's a definite for a fabulous meal - brilliant with seared tuna steaks. A great little dish full of flavour, presentation and class.
Provided by Caithi Romeo
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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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Ishwar Shah
[email protected]Overall, I thought this terrine was just okay. It wasn't bad, but it wasn't anything special either.
Cheyden Johnson
[email protected]The terrine was a bit too salty for my taste.
Ugly Ugly
[email protected]The terrine was a bit dry. I think it could have used more moisture.
Grace sinyangwe
[email protected]I found this terrine to be a bit too rich. It was good, but I probably wouldn't make it again.
Aayush Xetrry
[email protected]This terrine was a bit bland for my taste. I think it could have used more seasoning.
Binita Barai
[email protected]I'm not a fan of terrines, but this one was actually really good. The flavors were well-balanced and the texture was perfect.
Cream
[email protected]This terrine is absolutely delicious. I highly recommend it.
William Rota
[email protected]I love the combination of leek, asparagus, and smoked salmon. This terrine is a real winner.
Khalid Arain
[email protected]This is a great recipe for a special occasion. It's easy to make and it always impresses my guests.
Wearing Myself Art
[email protected]This terrine is so elegant and delicious. I can't wait to make it again.
Chandra Bahadura
[email protected]I've made this terrine several times and it always comes out perfectly. It's a great recipe to have on hand for special occasions.
Adrian Harness
[email protected]This is the perfect dish to serve at a brunch or luncheon. It's light and refreshing, but still filling.
Kamol Kamolov
[email protected]I'm not a big fan of smoked salmon, but I loved this terrine. The combination of flavors and textures was amazing.
Sopna Akter
[email protected]This terrine is a bit time-consuming to make, but it's worth the effort. The end result is a beautiful and delicious dish.
Juan Garduno
[email protected]I made a few substitutions to the recipe (I used goat cheese instead of cream cheese and added a layer of roasted red peppers) and it still turned out great.
OG-Finassed Ttv
[email protected]I followed the recipe exactly and the terrine turned out perfectly. It was delicious and I will definitely be making it again.
Dreamer Dragon
[email protected]This is one of my favorite terrine recipes. It's always a crowd-pleaser and it's perfect for any occasion.
Muhammad Tanveer
[email protected]I made this terrine for a potluck and it was a huge success. Everyone loved the unique flavor combination and the elegant presentation.
Paul Okoror
[email protected]This terrine was a hit at my dinner party. The flavors of the leek, asparagus, and smoked salmon blended perfectly. The texture was also great, with a creamy filling and a flaky crust.