Smoked Salmon Terrine with Artichokes & Yuzu Juice
Ingredients:
8 oz. sliced smoked salmon
6 oz. lemon horseradish butter (see recipe)
2 pieces poached artichoke bottoms, sliced thinly
2 tsp. Yuzu juice
4 oz. grape seed oil
Garnish:
8 raw spot prawns (shells removed and cleaned)
1 tsp. lemon sea salt
2 oz. pea shoots
Method:
1. Line a small loaf tin with plastic wrap.
2. Lay slices of smoked salmon on bottom and sides of tin. Some excess salmon should hang over the edge for later wrapping.
3. Using a piping bag, cover salmon with a thin layer of horseradish butter.
4. Place the sliced artichoke on top of butter layer.
5. Alternate smoked salmon, butter and artichokes until top of tin is reached.
6. Fold excess salmon over and press lightly. Cover with plastic wrap and refrigerate.
7. In a frying pan over medium heat, sauté prawns quickly and season with lemon salt. Remove and keep warm.
8. Carefully remove salmon terrine from loaf tin and slice in to 1/2†slices. Remove plastic wrap.
9. Place salmon slices on a chilled plate. Place two prawns on each slice of salmon. Drizzle with grape seed oil and Yuzu juice. Garnish with fresh pea shoots.
Horseradish Butter:
1 lb. soft butter
1 lemon juice
1/2 oz. anchovies
1 oz. shallots
1 tsp. horseradish
1 tsp. lemon sea salt
Place in food processor and blend. Add a small amount of boiling water for a smooth consistency.
