Smoked Salmon Terrine
(Terrina di Salmone Affumicato)
Ingredients:
7 oz (200 grams) smoked salmon, coarsely chopped
7 oz (200 grams) smoked trout, coarsely chopped
3 and 1/2 fl oz (100 ml) double cream
1 jar (1 and 1/2 – 2 oz, 40-50 grams) lumpfish roe
Directions:
Put the salmon in a food processor, process to a puree and scrape into a bowl.
Clean the food processor, add the trout, process to a puree and scrape into another bowl.
Whisk the cream and stir half into each puree.
Line a rectangular cake tin with plenty of cling film, allowing it to overlap the sides.
Spoon the salmon mixture evenly over the base of the tin, sprinkle with the lumpfish roe and cover with the trout mixture.
Fold over the overhanging cling film and chill in the refrigerator for about 6 hours.
Turn out on to a serving dish. Serves 6.