Asparagus season runs from April to June, so make sure to snap this delicious vegetable up when it's at its best for this salmon terrine. It would make for a delicious starter for a special occasion, served with some toast on the side.
Make sure to run the asparagus under cold water, or plunge it into iced cold water in order to lock in the green colour of the asparagus.
Yields: 10
Prep Time: 30 mins
Process Time: 40 mins
Total Time: 1 hour 10 mins
Calories per Serving: 194
olive oil, plus extra to grease
red chilli, deseeded and finely chopped
garlic clove, finely chopped
cm fresh root ginger, grated
fine asparagus spears, ends trimmed
smoked salmon, in long thin slices
freshly chopped dill, plus extra to garnish
skinned, boned salmon fillets, ideally in one or two pieces
lemon
Using salmon
The smoked salmon casing is needed to keep the terrine together, but it does cook in the oven. If you like, you can lay some more smoked salmon over the finished terrine.