Recipe for...Two Potato, Fresh Herb and Smoked Salmon Terrine


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Two Potato, Fresh Herb and Smoked Salmon Terrine This recipe is rated : 1 Recipe Ingredients 4 medium size Ruby Lou potatoes 4 medium size Royal Blue potatoes 2 teaspoons salt flakes fresh herbs (dill, flat leaf parsley) Freshly ground black pepper 100g smoked salmon 60ml olive oil Cooking Procedures Terrine tin ? 16cm x 10cm x 7cm. Line the tin with glad wrap. Boil the potatoes in salted water until tender, allow to cool then peel and set aside. Take the smoked salmon slices and line the inside of the terrine tin. Keep 5 slices aside for the middle and the top. Crush the potatoes with your hand and gently press the potato into the terrine tin. Randomly place 3 smoked salmon slices in the middle, and finish with the rest of the potatoes, place the rest of the salmon on the top and then cover with glad wrap. Refrigerate for 1-2 hours, turn upside down, remove tin and glad wrap and sprinkle with chopped herbs and slice into six. To Serve: Garnish with dressed mixed greens and pickled chillies or gherkins.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: lk for several hours. Add other ingredients. 107 BREADS CONSERVATION RECIPES CRUMB MUFFINS \ l/2 cups dry crumbs. 3 tsp. baking powder. l/2 cup any flour. 2 tblsp. syrup. 1 cup milk. 1 tblsp. shortening. 1/2 tsp. salt. 1 egg. Scald the milk, add the crumbs (any kind) and allow to stand 15 minutes; then mash and beat to a paste. Add the salt, syrup, beaten egg yolk, melted shortening, and the flour and baking powder, sifted together. Finally fold in the beaten egg white. Pour int
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