Salmon Asparagus Terrine with Cream Cheese
Salmon asparagus terrine with cream cheese is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g green asparagus
- Salt
- sugar
- 550 g smoked salmon (sliced)
- 8 sheets white gelatin
- 750 g cream cheese (pure)
- 2 tbsp horseradish (jarred)
- 2 tbsp lemon juice
- 20 ml Noilly Prat
- 200 ml heavy cream
- white pepper (ground)
- chives rosettes (for garnish)
Instructions
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1.
Peel the lower third of the asparagus, cut off the woody ends and cook the spears in boiling salted water with a pinch of sugar for about 12 minutes. Drain, shock in cold water and let drain well.
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2.
Line a loaf pan with plastic wrap and cover the rim and bottom with salmon slices. Cut 2/3 of the remaining salmon into strips.
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3.
Soak gelatin in cold water. Whisk cream cheese with horseradish and lemon juice until smooth. Warm the drained gelatin with Noilly Prat slightly to dissolve, then stir in 2 tbsp cream cheese and mix into the cream cheese mixture. Whip heavy cream stiffly and fold it in. Finally fold in the salmon strips.
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4.
Spread 1/3 of the cream cheese mixture in the pan, lay 3 rows of asparagus on top and cover with another third of the mixture. Arrange the remaining asparagus in 4 rows and cover with the rest of the mixture. Finish with the remaining salmon slices and seal the terrine with plastic wrap. Chill for 3 hours.
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5.
Pour the terrine onto a plate, remove the pan and wrap, slice into rounds. Serve garnished with chives rosettes and any leftover asparagus if desired.
