Smoked Salmon Salad Recipe

Smoked Salmon Salad Photo: Jackie Cameron

“A smoked salmon terrine, in many different forms, is a popular dish on our menu here at Hartford House. As the years go by - and I get more adventurous - the ingredients become more complicated. But now I’m focussing on simplicity and highlighting the delicate smoked salmon. For me, eating an apple on the core is uninteresting - unlike a peach, plum, litchi and mango - but when it comes to using it in a dish it offers a fresh crisp texture. This terrine is the heart of any seafood starter - on its own or as a side dish. Let your creativity loose.”

— Jackie Cameron

Smoked Salmon Salad Recipe

Ingredients:

• 300gr Smoked Salmon

• 20gr Salted Butter, melted

Method:

1. In a terrine mould, 9x4.5cm and 3.5cm in height. Spray and Cook the mould, line it with plastic cling wrap. Cutting the smoked salmon to fit the size of the mould, layer the smoked salmon and the butter, until you reach the top off the mould, wrap the plastic wrap over and cover. Leave in the fridge for at least 2hours to firm up.

2. Remove the terrine from the plastic and mould, cut as you desire and place on a serving platter.

Ingredients:

• 1 (155gr) Apple, cut in slices

• 1 (120gr) Lemon, cut in ½

• 180gr Cream Cheese

Method:

1. Place everything onto a serving plate and garnish with fennel and edible flowers.

2. Drizzle with Extra Virgin Olive Oil and freshly ground black pepper.

Please post your comments and any food-related questions below. I look forward to hearing from you.