Ingredients

For the Terrine

• 1kg Connemara Smokehouse gravadlax
• 60g butter, soft
• zest of 1 lemon
• juice of 1 lemon
• 1 tsp water
• 2 tlbs dill, chopped
• salt and pepper
• 4 slices of gravadlax for garnish

For the New Potato Salad

• 1 Full handful of New potatoes
• 4 tlbs gravadlax mayonnaise
• 2 tlbs single cream
• juice from 1 lemon
• 4 springs of chervil for garnish

First make the butter mixture by processing the butter, lemon zest and juice,water, dill, salt and pepper until very soft, season well.

Line the sides and bottom of the terrine with the gravadlax slices.

To assemble the terrine, start by building a layer of the butter mixture, followed by a slice of gravadlax.

Repeat the layering until you get to the top.

Finally refrigerate for at least 4 hours, preferably overnight.

New Potato Salad: cut the new potato into small dice, boil for 1 minute, drain and refresh, add the mayonnaise, single cream and lemon juice and mix.

To Serve: place a slice of gravadlax in the centre of the plate topped with salad, a slice of the terrine and finally a sprig of chevil.

This entry was posted on Thursday, January 10th, 2008 at 4:33 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.