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Smoked salmon terrine, basil and salter caper mayonnaise

Recipe Information

Ingredients

• 600g Regal Cold Smoked Salmon Fillet, cut into small dice
• 3 Gelatin leaves
• 180g Good egg mayonnaise
• 2 teaspoons Fresh basil leaves, sliced thinly
• 2 teaspoons Salted capers, washed
• 120ml Fresh cream, whipped to soft peak

Method

1. Chill the salmon down in the freezer until the salmon becomes firm and slightly icy – this will allow for easy and clean dicing of the salmon fillet place into a bowl ready for the following.

2. Soak the gelatin leaves in cold water until soft, remove from the water, place into a small saucepan without squeezing the surplus water out and gently warm until the gelatin has dissolved.

3. Quickly stir this into the mayonnaise whilst still hot along with the capers

4. Lastly fold in the whipped cream to lighten the terrine, place into the desired mould and allow to set for two hours minimum before turning out and slicing.

5. Serve with your favourite accompaniments, salad, croutes etc