Asparagus season runs from April to June, so make sure to snap this delicious vegetable up when it's at its best for this salmon terrine. It would make for a delicious starter for a special occasion, served with some toast on the side.
Make sure to run the asparagus under cold water, or plunge it into iced cold water in order to lock in the green colour of the asparagus.
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- 25 ml olive oil, plus extra to grease
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely chopped
- 2 1/2 cm fresh root ginger, grated
- 125 g fine asparagus spears, ends trimmed
- 200 g smoked salmon, in long thin slices
- 2 Tbsp. freshly chopped dill, plus extra to garnish
- 800 g skinned, boned salmon fillets, ideally in one or two pieces
- 1 lemon
- Step 1In a small bowl, mix the oil, chilli, garlic, ginger and plenty of seasoning.
- Step 2Bring a pan of water to the boil and cook asparagus for 2-3min. Drain, then run under cold water to cool. Dry with kitchen paper.
- Step 3Preheat oven to 180°C (160°C fan) mark 4. Line a 900g (2lb) loaf tin with a double layer of foil, then lightly grease foil. Line inside of tin with most of the smoked salmon (as best you can), reserving some for top. Sprinkle in some of the dill and a little of the oil mixture.
- Step 4Trim half the quantity of salmon fillet to fit neatly inside base of tin. Neatly lay asparagus over in an even layer. Top with more dill and oil mixture. Cover with remaining trimmed salmon fillet, then last of dill and oil mixture.
- Step 5Cover top of terrine with reserved smoked salmon; wrap whole tin well in a few layers of foil. Put wrapped tin into a roasting tin; fill with boiling water to halfway up sides of loaf tin. Cook in oven for 40min or until a metal skewer held in the centre comes out just warm.
- Step 6Leave to cool (still wrapped) completely in the water. Transfer wrapped terrine to an empty roasting tin; lay cans on top to weigh it down. Chill overnight.
- Step 7To serve, turn terrine out on to a serving plate and carefully peel off foil. Garnish with extra dill and serve with lemon wedges.
Using salmon
The smoked salmon casing is needed to keep the terrine together, but it does cook in the oven. If you like, you can lay some more smoked salmon over the finished terrine.
Per Serving:
- Calories: 194
- Total fat: 12 g
- Saturated fat: 2 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
