SALMON TERRINE WITH HERBS
Ingredients
1 kg salmon fillet
150ml dry white wine
30g fresh parsley
500ml fish stock
10ml gelatine Ƒ/2 packet powdered gelatine)
Bunch fresh chives
Small bunch tarragon
Salt and pepper
Oven: 230C
Serves: 6-8
Method
Place the salmon on piece of foil, large enough to make a parcel.
Season and add the wine.
Wrap the salmon and bake for 15 mins.
Check to see if the fish needs more time.
Once cooked, leave to cool in the parcel.
Once cool enough to handle, strain off the cooking juices into a bowl and place salmon in the fridge.
Rinse the herbs and chop together and put in a basin, flake and add the salmon and season well.
Place in a bowl for serving.
Warm the fish stock in a small pan add the juices from the cooked salmon.
Once the stock is warm sprinkle on the gelatine and stir to dissolve.
Pour the stock over the fish and herb mix.
There should be just enough liquid to moisten the fish mix, this will bind together as the gelatine cools.
Allow to cool and refrigerate overnight.
Serve with crusty bread and salad.