SMOKED SALMON TERRINE

• Starter

• easy

• 8

• 45 minutes

Ingredients

SMOKED SALMON TERRINE

• 20 smoked salmon slices

• 500g of hot-smoked salmon

• 250g of cream cheese

• 1/2 lemon, juiced

• 200ml of double cream

• 1 pinch of cayenne pepper

• 1 tbsp of chervil, chopped

• olive oil for greasing

• salt

• pepper

CUCUMBER SALAD

• 1/2 cucumber

• 2 tbsp of white wine vinegar

• salt

• 1 tbsp of caster sugar

• 1 tbsp of dill, chopped

HORSERADISH CREAM

• 300ml of double cream

• 1 tbsp of fresh horseradish

• 1 tbsp of horseradish relish

• 1 tbsp of Dijon mustard

• 1 lemon, juiced

• 8 sprigs of chervil

Equipment

• Food processor or blender

Method

1

Rub the inside of a small terrine with vegetable oil and line it with cling film. Line this with the smoked salmon slices, arranging them so that they overlap slightly and come far enough up over the sides of the terrine to cover the surface once it is filled. Keep any trimmings

• 20 smoked salmon slices

• olive oil for greasing

2

Flake the hot-smoked salmon into a food processor. Add the trimmings, cream cheese and lemon juice and purée. Once you have a smooth paste add the double cream and cayenne and whiz again briefly being very careful not to overwork the mixture

• 500g of hot-smoked salmon

• 250g of cream cheese

• 1/2 lemon

• 200ml of double cream

• 1 pinch of cayenne pepper

3

Taste and adjust the seasoning as necessary – it may need a touch of salt. Fold in the chopped chervl then scrape the mixture into the terrine. Fold the smoked salmon slices up to neatly cover the filling, top with a sheet of cling film and chill for at least six hours

• 1 tbsp of chervil

• salt

• pepper

4

To make the cucumber salad, peel and thinly slice the cucumber. Place it in a colander, sprinkle with salt and leave for 2 hours. Squeeze the cucumber dry then put it in a small mixing bowl with the vinegar and sugar and mix well. Add the chopped dill and chill until needed

• 1/2 cucumber

• 2 tbsp of white wine vinegar

• salt

• 1 tbsp of caster sugar

• 1 tbsp of dill

5

To make the horseradish cream, put all the ingredients in a mixing bowl and whisk until slightly thick. Cover and store in the fridge until needed

• 300ml of double cream

• 1 tbsp of fresh horseradish

• 1 tbsp of horseradish relish

• 1 tbsp of Dijon mustard

6

To plate, turn the terrine out of its mould and remove the cling film. Slice into eight portions and arrange on serving plates with the cucumber salad. Add a dollop of horseradish cream, garnish with chervil, and serve with hot toast

Sweet Potato Bread

Prep Time: 2 hours

Cook Time: 1 hour

Total Time: 3 hours

Serves: 12

INGREDIENTS 

Sweet Potato filling

1 sweet potato (300 gram)

25-gram sugar

25-gram butter

35 gram sweet condensed milk

1 teaspoon cinnamon powder

Dough

150 ml warm milk (38 Celsius or 100 Fahrenheit)

5-gram active dry yeast

5-gram sugar

300-gram all-purpose flour

10-gram sugar

4-gram salt

1 egg

2 tablespoon butter, room temperature

Egg wash (mix)

1 egg

1 teaspoon milk/water

Instructions

Sweet potato filling

Peel and cut the sweet potato into wedges. Steam until soft.

Mash steamed sweet potato with sugar, butter, sweetened condensed milk, and cinnamon powder.

If the paste is runny, cook in a frying pan over low heat until thick and no longer runny.

Let the paste cool completely before using.

Dough

Mix warm milk, active dry yeast, and 5-gram sugar. Let rest for 20 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour, 10 grams of sugar, and salt. Make a well, then pour the foamy yeast solution, egg, and butter. Knead into a smooth, soft, elastic, and non-sticky dough. If the dough is too sticky, you may add 1-2 tablespoons of all-purpose flour. Kneading time is 20 minutes.

Place the dough in the bowl, and wrap with a wet kitchen towel or saran wrap. Let it proof until the volume is doubled, about 1 hour in a warm kitchen.

Bread

Roll the dough into a 10"x15" rectangle. Spread a thin layer of sweet potato paste on the dough, leaving a 1/2" margin along the edges.

Roll from bottom to top into a log, pulling the dough slightly while rolling. You should be able to get a 12" log. Cut into 12 pieces.

Place the cut up the dough onto a parchment paper-lined baking tray, cut side up, and proof for 45 minutes.

Preheat the oven to 200 Celsius (400 Fahrenheit).

Brush the top of each bread liberally with egg wash. Bake in preheated oven for 12-15 minutes, or until golden brown.

Best served warm when out from the oven. The bread should be fresh for up to 3 days.