Salmon & Asparagus Terrine

A terrine is one type of pate, which is usually a forcemeat loaf, invented by the French. The word terrine may also refer to the vessel used in cooking this loaf (but you could also use a loaf pan). I have served this delicious dish as an appetizer, accompanied by freshly toasted crostinis (buttered baguette slices) or crackers. This terrine appetizer is not only delicious -- it's also gorgeous to look at!

Ingredients:

12 fresh asparagus spears, trimmed of their tough ends

12 oz. to 16 oz. smoked salmon, sliced thinly

5 teaspoons unflavored powdered gelatin

1 lb. 10 oz. salmon fillet, cooked and roughly chopped

1 tablespoon fresh chopped dill

1 tablespoon fresh chopped cilantro

1/2 teaspoon cayenne pepper

Finely grated zest of 1 lemon

4 tablespoons lemon juice

1 cup heavy cream

Salt and pepper to taste

Salad greens and cherry tomatoes, for garnish

Directions:

Line the terrine dish with a large sheet of plastic wrap that generously overlaps the top edges. Smooth the bottom as best you can because this will be the top when you un-mold the terrine. Line the dish with slices of smoked salmon, leaving a little to hang over the top rim; set aside the small pieces.

Blanch the asparagus in salted boiling water for 2 minutes and plunge in ice cold water immediately (this is called "blanch and shock"). Blot dry and set aside. Sprinkle the gelatin into a small bowl containing 3 tbsp of very hot water and stir until it is completely dissolved. Set aside to cool.

Put the cooked salmon fillets into a food processor with the herbs, cayenne, lemon zest and juice, and process for 10 seconds until blended, but not absolutely smooth. Add the cream and dissolved gelatin, and season to taste. Blend again for 5 seconds. Spoon half the salmon mixture into the terrine dish, leveling the surface. Arrange the asparagus in a single layer, alternating the spears tips and stems and packing the pieces closely together.

Cover with the remaining salmon and level again. Use the overlapping pieces of smoked salmon to enclose the mixture and fill any gaps with the reserved salmon pieces. Cover the top with the overlapping plastic wrap and chill for at least 6 hours.

Un-mold the terrine onto a large serving platter and remove the plastic wrap. Cut into even slices using a very sharp knife, wiping off the blade between slices. Garnish with the salad greens and tomatoes.