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Chargrilled vegetable terrine with smoked salmon
Chargrilled vegetable terrine with smoked salmon
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
"Indulge in a flavorful salmon terrine layered with herbed goat cheese for a perfect spring party appetizer."
Ingredients:
  • 2 red capsicums
  • 2 yellow capsicums
  • 2 bunches asparagus, woody ends trimmed
  • 2 medium sweet potatoes (kumara), peeled, thinly sliced
  • 150g goats cheese, coarsely chopped
  • 80ml (1/3 cup) pouring cream
  • 20.00 ml chopped fresh dill
  • 200g smoked salmon
  • 36.40 gm olive oil
  • 20.00 ml balsamic vinegar
Instructions:
  • 1. Preheat the oven to 200ºC. 2. Line a baking tray with foil and arrange the capsicums. 3. Roast for 45 minutes until the skin is charred and blistered. 4. Remove from oven, wrap in foil, and let them cool to facilitate peeling. 5. Peel, halve, and seed the capsicums.
  • Preheat a barbecue grill or chargrill to medium-high heat. Coat the asparagus with oil and grill for 2-3 minutes until vibrant green and crisp-tender. Then, move them to a plate. Coat the sweet potato with oil and grill for 3 minutes on each side until tender and golden. Allow them to cool completely before using.
  • Combine the goat cheese and cream in a food processor until smooth. Mix in the dill and season with salt and pepper to taste.
  • Prepare a 6cm-deep, 20 x 10cm loaf pan by lining the base and two long sides with plastic wrap, ensuring the wrap hangs over the sides. Layer smoked salmon to cover the base and sides, slightly overlapping. Add half of the sweet potato, then red capsicum, followed by spreading the goats cheese mixture. Arrange asparagus side by side, then add yellow capsicum and the remaining sweet potato. Fold the excess smoked salmon to partially cover the top, then fold the plastic wrap over the filling completely. Place a heavy object on top to compress the terrine and refrigerate overnight.
  • Invert the terrine onto a cutting board, trim the edges, slice, and distribute onto plates. Mix oil and vinegar, then drizzle around the terrine.

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