• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Bite

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Bite?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Pressed salmon and leek terrine with mustard sauce

Pressed salmon and leek terrine with mustard sauce

Publication: Listener

Listener

Ratings: No ratings yet

Pressed salmon and leek terrine with mustard sauce

No ratings yet

Pressed, uncooked terrines are popular for their simplicity and clean flavours. You can use almost any seafood here, but I like the colour and richness of salmon in contrast with the leeks. The terrine must be weighted down so the ingredients press together and become sliceable.

Ingredients

500 ml Fish stock
800 g Boneless salmon fillets
1¼ kgs Baby leeks, washed and trimmed
1 to garnish Fresh chives
1 to taste Sea salt
1 to taste Ground black pepper

Mustard sauce

4 Tbsp Lemon juice, freeshly squeezed
6 Tbsp Crème fraîche
2 Tbsp Dijon mustard
2 tsp Runny honey
3 Tbsp Fresh chives, finely chopped

Directions

  1. Line a 25cm loaf tin with a double thickness of clingfilm, leaving a large overhang on both sides. To make the mustard sauce, whisk all the ingredients together in a bowl and season to taste. Set aside.
  2. Put the stock and salmon fillets in a large saucepan. Cover, bring to a gentle simmer and continue cooking for 2-4 minutes, depending on the thickness of the salmon. Do not boil. Remove the pan from the heat and leave to cool for 15 minutes. Remove the salmon, peel off the skin and discard it. Break the salmon into large pieces.
  3. Steam the leeks over boiling water in a large covered steamer for 15 minutes until tender. Quickly refresh with cold water.
  4. Season the leeks and the salmon to taste. Put a third of the leeks in the bottom of the loaf tin, parallel to the long sides, then layer half of the salmon pieces over the top. Repeat this process, finishing with a final layer of leeks. Fold the clingfilm over the top. Slash the top and around the sides in several places with the point of a sharp knife to allow any excess juices to escape. Put the terrine on a tray and weight the top down well. Refrigerate overnight. Unfold the clingfilm from the terrine, invert onto a serving dish and peel off the clingfilm. Use a sharp knife to cut 2cm slices. Serve with mustard sauce and a few chives. Serves 10-12 as a light summer lunch or starter.
Your rating?
comment

http://www.bite.co.nz/recipe/6487/Pressed-salmon-and-leek-terrine-with-mustard-sauce/

Collections you may like

Chicken pies

Chicken pies

Make ahead dinners

Make ahead dinners

Affordable meals

Affordable meals

Substantial winter salads

Substantial winter salads

Stories you may like

Roast turkey: how to keep it moist

Roast turkey: how to keep it moist

Simon Gault
Ray's pizza-making tips and recipe ideas

Ray's pizza-making tips and recipe ideas

Ray McVinnie
5 of the best fish pies

5 of the best fish pies

Silver Fern Farms suggests

Great Beef. Fresh Inspiration.

Great Beef. Fresh Inspiration.

Silver Fern Farms

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Fresh fruit trifles

    Fresh fruit trifles

  • My famous bacon and egg pie

    My famous bacon and egg pie

  • THE salted caramel cookies

    THE salted caramel cookies

  • Hot night avocado and cucumber salad

    Hot night avocado and cucumber salad

  • Hot-smoked salmon and potato hash cakes

    Hot-smoked salmon and potato hash cakes

  • Eskimo lolly cake

    Eskimo lolly cake

Receive weekly emails & save favourite recipes

register now

Trending

  • Meal Planner's Club: Feb 11

  • Annabel Langbein's poolside picnic

  • Lunchbox fillers

  • Preserving your summer fruit

  • Get the idea: Late summer barbecues

  • Summer berries

  • How to scale, gut and fillet a fish

  • Lots and lots of sandwich ideas

Shopping List

  • Login or sign up to use the shopping list

Connect with us

bite.co.nz
  • facebook
  • twitter
  • pinterest
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top