Staithe Smokehouse™ smoked salmon terrine, beetroot and orange chutney, bread crisps, cress shoots
Chef’s note:
This elegant dish makes a brilliant starter for Christmas, New Year, and Valentine’s Day. At Staithe Smokehouse™, we’ve always got you covered!
Order your hot smoked salmon and other delights from staithesmokehouse.co.uk
The rear of The White Horse Pub: Brancaster Staithe, Norfolk, PE31 8BY
- 20 slices of Staithe Smokehouse salmon
- 200 grams Staithe Smokehouse kiln roasted hot smoked salmon
- 1 lemon (juiced)
- 300 milliliters double cream
- 2 teaspoons dill (chopped)
- olive oil (for greasing)
- mixed cress
- cold pressed Rapeseed oil
- 800 grams raw beetroot (trimmed, peeled and diced - wear gloves!)
- 3 shallots (chopped)
- 1 eating apple (peeled and grated)
- 2 oranges zester and juiced
- 1 tablespoon white or yellow mustard seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon ground cinnamon
- 200 milliliters red wine vinegar
- 350 grams golden granulated sugar
- 1 small white loaf (frozen)
- olive oil
- salt and pepper
Start by oiling the moulds lightly – we used dariole moulds. Line them with cling film, ensuring you have enough to fold over the top once finished.
Once done, take a slice of salmon and line each mould, making sure you press into the sides and that there are no gaps or air pockets. Set aside.
To make the mousse, take 12 slices of salmon and roughly tear them up. Put into a food processor and pulse slowly for around 10 seconds to break down the salmon. Slowly add the double cream, scraping down the sides, then add the chopped dill and lemon juice. Blend for a minute or two until smooth. Remove and place into a piping bag.
Flake the kiln roasted salmon into a separate bowl and set aside.
Now take the mould and pipe a small amount of mousse into the bottom, then add some of the flaked kiln roasted salmon. Repeat the process until the mould is full. Fold the excess salmon over the top or if you don’t have any, then just take some from another slice to make a lid.
Cover with cling film and place in the fridge to set.
In a large saucepan, mix all the ingredients together well. Bring to a gentle simmer, then cook for one hour, stirring occasionally until the chutney is thick and the beetroot tender. Place into a container and chill. Place into sterilised jars to preserve the chutney.
Remove loaf from freezer 20 minutes before you want to use it.
Slice the bread as thinly as you can, ideally using a meat slicer or Japanese mandolin, remembering to be careful of your fingers and always use the safety guard!
Place the bread crisps onto a lined baking tray and drizzle with olive oil and season.
Bake in the oven until golden and crisp. If using a fan oven, you may want to put a second tray on top to stop them blowing away.
Remove from oven and place to one side.
To assemble the dish, remove the salmon terrines from fridge and turn out onto your plate and remove the cling film. Place two bread crisps on the plate and a quenelle of chutney. Add freshly picked cress and a drizzle of rapeseed oil.