Salmon and Asparagus Terrine

An very attractive salmon and asparagus starter or lunch

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Nutrition (per portion)

Total Fat19g

Saturated Fat

Total Carbohydrate--


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gh salmon asparagus terrine

Serves: 20


Total Time:

Prep Time:

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  • 75 gram(s) butter, plus extra to grease
  • 1 medium red chilli, deseeded and finely diced
  • 1  garlic clove, chopped
  • 1?2 lemongrass stick, finely chopped
  • 250 gram(s) asparagus spears, trimmed
  • 250 gram(s) smoked salmon
  • 4  level tbsp dill, roughly chopped, plus extra sprigs to garnish
  • 1 kilogram(s) (2lb 31?2oz) skinless salmon fillet, bones removed


  1. Melt butter in a pan over a low heat. Bring to the boil and skim off scum until clear. Pour into a bowl and add chilli, garlic and lemongrass. Leave to infuse.
  2. Bring a large pan of cold, salted water to the boil and cook the asparagus for 2-3min. Drain and refresh under cold running water.
  3. Grease and line a 900g (2lb) loaf tin with foil and grease the foil. Line the tin with smoked salmon, reserving some, and sprinkle over 1 level tbsp dill. Drizzle with a little infused butter and season.
  4. Preheat the oven to 180°C (160°C fan) mark 4. Cut the salmon in half to fit in the loaf tin, put one piece inside, sprinkle with 1 level tbsp dill and drizzle with a little infused butter. Layer up the terrine with the asparagus and the other salmon half, sprinkling 1 level tbsp dill and some infused butter between each layer and seasoning well. Add the rest of the smoked salmon and cover with foil.
  5. Put the loaf tin in a roasting tin and half fill with hot water. Cook for 50-60min or until a skewer inserted in the middle for 30sec comes out warm.
  6. Cool, weight down with two cans and put in the fridge overnight.
  7. Turn out the terrine, decorate with fresh dill sprigs and serve sliced with the salads.
  8. TO FREEZE Cool completely after step 5. Put in the freezer, weighted down. To use, remove from the freezer and thaw at cool room temperature overnight.
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