You may recall that I have "a" thing about terrines. So when Karl & Janice came for dinner on Thursday, I wanted to prepare something they would remember. Got Xmas smoked salmon out of the freezer, put that gewurztraminer in the fridge and started on one of Stephane Reynaud's recipe.
Now I have had my doubts about his recipes as the first one, I made from his book "Terrine" which I reviewed for "PP" was a real flop.
This was his second chance and he might not have got another if the recipe had not work. Instead, the end product was a real success though the proportion in the book had to be wildly amended because they were far of the mark nevertheless I am now thinking of getting one of them lovely terrine dish to make some more.
Crab and smoked salmon terrine
For the cocktail sauce
1 teaspoon balsamic vinegar
olive oil ( you will see how much you need as you go, start with 50ml)
1 tsp mustard
1 tsp tomato ketchup
dash of brandy
salt and pepper
To make the cocktail sauce, whisk the egg with the vinegar and a pinch of salt then gradually add the olive oil 1 teaspoon at the time, whisking constantly. add all the other ingredients and last but not least 300g of crab meat, patted dry.
300g smoked salmon, diced
fresh dill (I used dried and it worked fine)
1 shallot (I forgot that and it worked fine too)
2 tablespoons olive oil
salt and pepper
Mix the salmon with the dill & shallot. Heat the olive oil in a skillet, add the spinach and cook over a low heat for a few minutes
In ramekins, make layers of smoked salmon mixture, spinach and crab, press down well and chill in the fridge for 1 hour
Turn out the terrines before serving
PS: I think that if you want to avoid making the cocktail sauce, use a tartare ready made sauce or a light mayonnaise to which you add ketchup, that is possibly what I will do next time.