Smoked salmon and goats cheese terrine with caponata | Salmon Recipes .net

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Smoked salmon and goats cheese terrine with caponata

Recipe Information

Ingredients

Terrine

• 300g Cheve du Ballay
• 400g Smoked Salmon
• 50g Dill
• Cracked Pepper

Caponata

• 1/4 Brown onion diced
• 1 Garlic bulb crushed
• 1 Celery stalk
• 1/4 Red Pepper diced
• 1/4 Yellow Pepper diced
• 1/4 Aubergine diced
• 2 T Diced Kalamata Olives
• 2 T Capers
• 1 T chopped flat parsely
• 1 lemon, juiced
• Salt
• Cracked pepper
• Olive Oil

Basil Relish

• 100g basil leaves
• 1/2 garlic clove
• Diced 1/4 chilli.
• Salt
• Pepper

Method

Basil Relish

1. Line a dish with cling film, line the bottom of the dish with smoked salmon, season with cracked pepper and chopped dill

2. Crush the half cheese in your fingers and crumble onto the salmon, press down to evenly cover the salmon.

3. Cover the cheese with another layer, cover the cheese with another layer of salmon and seasoning, and one more of cheese, then another layer of salmon

4. Refridgerate until firm

Caponata

1. Saute garlic and onions in oil until soft, add the eggplant and celery, cook until just soft.

2. Add the capsicums and just cook through.

3. Remove from heat and add the tomato, parsely and lemon juice

4. Mix in olives and capers

5. Season to taste and serve warm

Terrine

1. In food processor, blend in 100g basil leaves, 1/2 garlic clove, diced 1/4 chilli.

2. Season with salt and pepper

3. Add the oil