Salmon and Wild Mushroom Terrine
Salmon fillets layered with hard boiled eggs and rice, surrounded by a white onion and mushroom sauce and baked.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Fresh Salmon,Fillet | Main | Bake,Pan | Less than 30 minutes |
Ingredients
- 25g butter
- 50g onion, chopped finely
- 2 garlic cloves, crushed
- 175g wild mushrooms or flat field mushrooms, wiped and sliced thicly if necesary
- 10 cm piece of cucumber, deseeded and cut into thick matchsticks
- 4 x 15ml spoons dry white wine
- 1kg fresh salmon, cut into escalopes
- plain flour
- 15ml spoon oil
- 150g basmati rice, rinsed
- 2 medium size eggs
- 150ml milk
- 150ml carton of double cream
- ½ x 5ml spoon salt
- ½ x 5ml spoon ground nutmeg
- 4 hard boiled eggs, shelled
- freshly ground black pepper
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Melt half the butter in a saucepan and in it cook the onion and garlic over a gentle heat until the onion is soft but not browned . Add the mushrooms and plenty of freshly ground black pepper, cook for 2 minutes. Add the cucumber and wine and cook over a moderate heat until it is reduced to a glaze.
Toss the salmon escalopes in flour and shake off any surplus. Heat the remaining butter with oil in a frying pan and cook the salmon briefly on both sides, just to seal, do not overcook.
Cook the rice in plenty of boiling, salted water for 12-15 minutes until cooked al dente, drain.
Mix together the eggs, milk and cream. Season this mixture with salt, nutmeg and more pepper.
Line a loaf tin or terrine with cling film. Use half the salmon to make a layer on the bottom of the terrine, cover with half the sliced hard boiled eggs.
Add half the mushroom mixture and cover with half the rice. Repeat the layers ending with rice, then pour over the custard.
Stand the terrine in a bain-marie and bake for 45 minutes. This is nice with soured cream and chopped dill.
