Leek Asparagus Smoked Salmon Terrine Recipes

ASPARAGUS AND SMOKED SALMON BUNDLES

Steps:

• Preheat the oven to 400 degrees F.
• Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
• Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

ROASTED ASPARAGUS WITH CRISPY LEEKS AND CAPERS

Steps:

• Heat oven to 425 degrees. Put asparagus on a rimmed sheet pan and toss with 1 tablespoon oil and 1/2 teaspoon salt until well coated.
• In a small bowl, stir together leeks, remaining 1 tablespoon oil, and a pinch each of salt and pepper. Sprinkle leeks on top of asparagus, then sprinkle with capers. Roast until asparagus are tender and golden brown, about 12 to 18 minutes.
• While the asparagus stalks roast, make the mustard sauce: In a small bowl, whisk together mustard, capers and garlic. Slowly whisk in olive oil a few drops at a time to create a thick, emulsified dressing. Season with salt and pepper to taste.
• Once asparagus stalks are out of the oven, squeeze a lemon wedge over it and sprinkle parsley on top. Serve with mustard sauce and more lemon wedges on the side.

SMOKED SALMON AND POTATO TERRINE WITH VEAL DEMI-GLACE

Steps:

• Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
• Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a 1/2-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
• Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
• To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.

FETTUCCINE WITH ASPARAGUS AND SMOKED SALMON

Steps:

• Snap off the ends of the asparagus where they break naturally and peel the stalks. Cut the asparagus on a slant to pieces about an inch long.
• Steam the asparagus until they are just barely tender and still bright green, about three minutes. Rinse under cold water, drain well on paper towels and set aside.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, melt the butter in a large heavy skillet. Add the shallots and saute until soft but not brown. Stir in the cream and simmer about five minutes, until the cream has thickened somewhat.
• Cut the salmon into slivers, add it to the cream and remove the skillet from the heat. Season with pepper and lemon juice. Add the asparagus.
• When the pot of water is boiling, add the fettuccine, stir it once or twice, then cook two to three minutes after the water has returned to a boil. Drain well.
• Briefly reheat the sauce. Transfer the fettuccine to a warm serving bowl, pour the sauce over it and toss. Sprinkle with dill and serve.

SALMON, ASPARAGUS, AND LEEK IN PARCHMENT

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Cut four 12-by-17-inch pieces of parchment. Fold each in half crosswise to make a crease, then unfold and lay flat. Toss asparagus and leek with oil in a bowl. Season with salt and pepper.
• Season fish with salt and pepper. Arrange a fillet on one side of crease on each piece of parchment. Top with asparagus mixture, dividing evenly. Fold each piece of parchment over, then make small overlapping pleats to seal open sides, creating half-moon-shaped packets.
• Bake on 2 rimmed baking sheets, 10 minutes for medium-rare. Transfer to plates and carefully cut packets open with kitchen shears (steam will be released). Serve, topped with herbs and squeezed with lemon wedges.

EASY SALMON TERRINE

Steps:

• Cook the spinach (previously unfrozen) for 7 minutes in salted boiling water.
• Cool them down under cold water and strain them as much as you can.
• Butter 4 soufflé dishes and line them with the salmon.
• Make sure you save some of the salmon for the top.
• Mince the spinach and put them in salad bowl.
• Add the cream, eggs, nutmeg, salt and pepper and mix.
• Evenly fill the 4 dishes with this preparation and cover it with the outside part of the salmon leaves.
• Bake in preheated oven at 410°F for 10 minutes.
• Get the terrines out of their cooking dishes and serve them right away.

LEEK, ASPARAGUS, SMOKED SALMON TERRINE

Steps:

• Blanch the asparagus in boiling water for 2-3 minutes until bright green and just tender.
• Remove and plunge into cold water, drain well.
• Finely chop the white section of the leeks to give 1 cup.
• In a large pan, melt the butter, add white leeks and cook for 2 minutes or until soften, cool.
• Slice the green section lengthwise into long ribbon like leaves.
• Blanch in boiling water for 1-2 minutes or until softened, then plunge into cold water, drain well.
• Combine with the Philly, salmon, rind, juice, horseradish, and seasonings in a large bowl until combined.
• Line an 11cm x 21cm loaf pan with plastic wrap.
• Layer the leek ribbons across the pan ensuring they overlap by 1 cm.
• Spoon half the Philly mixture evenly into the pan, top with the asparagus spears, then spoon in the remaining Philly.
• Fold the leek ends over the filling to enclose, trim if necessary.
• Chill until firm.
• Invert onto a serving plate.
• Serve sliced.