Master Chef Potluck Winner!!

A DELICIOUS TERRINE OF SALMON FOR YOU TO ENJOY!

 

1 LB FRESH SALMON

6 0Z SMOKED SALMON

I CUP CHOPPED ONION

2 CUPS MILK

¼ CUP CAPERS

1 TEASPOON CAPER JUICE

¼ TEASPOON HORSERADISH

6 TABLESPOONS MAYO (I like to mix Hellman’s & Miracle whip)

JUICE   ½ LEMONS

2 UNFLAVOURED GELATIN 1 OZ PACKETS

SALT & PEPPER TO TASTE.

METHOD:

Place fresh salmon  , onion, salt & pepper in sauce pan cover with milk.

Poach for 10 mins.

Remove salmon & onion, strain keeping liquid.

Let salmon cool.

Sprinkle gelatin over  ¼ cup cold milk, let stand 1 minute, add warm liquid & let stand 2-3 mins

In a food processor place

Cooked salmon, onion, smoked salmon , capers, caper juice, horseradish, mayo. Process  for  1-2 min,

Add gelatin liquid to processor as it is running  1 min.

Line mold or loaf tin with  plastic food wrap making sure to bring it down all around on the out side.

Pour salmon mix into mold, lightly tap mold on work top  to smooth out.

Bring food wrap up over the sides & cover top of mix.

Place in fridge overnight.

Place plate on top of mold & invert, peel  off  wrap.

Decorate with dill .

ENJOY