Shaun Rankin’s Smoked Salmon Terrine

Salmon terrine

Michelin-starred chef Shaun Rankin from Ormer Mayfair divulges his festive recipe for a sumptuous smoked salmon terrine with cucumber & soft quail’s eggs

Serves 4

• 125g unsalted butter
• 400g smoked salmon
• 125g whipping cream
• Crushed pink peppercorns
• 1 cucumber
• 4 quail’s eggs
• Sunflower seed bread, to serve

1 To make clarified butter, melt the butter completely in a saucepan.
2 The butter will separate and there will be a milky residue on top. Using a spoon, carefully remove and discard the residue.
3 Underneath you should find golden liquid butter. Pour this off slowly into another pan leaving the milky water behind.
4 Weigh out 150g (5 1⁄2oz) smoked salmon. Lay the slices across the inside of a terrine mould, making sure they overlap and are long enough to reach up the sides of the terrine and cover the top when filled.
5 Place the remaining smoked salmon in a food processor and blend until smooth
6 In separate pans, warm the clarified butter and the cream
7 Slowly add the cream and then the clarified butter to the blended smoked salmon and blend until smooth.
8 Season with crushed pink peppercorns. Pour the mixture into the terrine mould.
9 Fold over the overhanging salmon slices to cover the top. Cover the whole terrine with cling film and place in the refrigerator to chill for at least 4 hours, preferably 6-8 hours, before slicing and serving.
10 Just before serving, peel the cucumber and then, using the peeler, create cucumber ribbons. Set aside.
11 Bring a saucepan of water to the boil. Carefully add the quail’s eggs and cook for 2 minutes 45 seconds.
12 Remove the saucepan and rinse in cold water. Peel, slice in half and place on serving plates.
13 Add a slice of terrine to each plate and accompany with a swirl of cucumber ribbons and chunks of bread.

Recipe courtesy of Shaun Rankin 

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