Smoked Salmon, Watercress and Mustard Terrine with Sesame Green Beans
- Prep Time: 155
- Cook Time: 5
- Total Time: 2 hours 40 minutes
- Yield: 4
- Category: Banting / Paleo / Low Carb; easy; Fish & Seafood; Light meals; Lunch; Mains
Description
This terrine is so simple and easy to make, but it looks and tastes like you’ve spent hours in the kitchen.
Ingredients
Terrine
1 ½ C (375 ml / 300 g) cream cheese, at room temperature
2 Tbsp (30 ml) wholegrain mustard
1 Tbsp (15 ml) chives, finely chopped
400 g smoked salmon/trout ribbons
40 g watercress
½ a cucumber, thinly sliced
micro herbs, to garnish
Beans
1 tsp (5 ml) butter
320 g green beans, blanched
1 Tbsp (15 ml) sesame seeds
1 cucumber, cut into rounds
Instructions
Terrine
Line a terrine mould (or a loaf tin) with plastic wrap, making sure that it hangs over the sides of the tin. This will allow for the terrine to be removed easily once it is ready.
Mix the cream cheese, mustard and chives together.
Add a layer of salmon ribbons to the lined mould. Spread a third of the cream cheese mixture on top of this, and then scatter half of the watercress on top to form the third layer. Add another layer of salmon, another third of the cream cheese mixture and the remaining watercress leaves. Add the rest of the salmon and the last of the cream cheese. Lay the cucumber slices on top as the final layer. Fold the plastic wrap over the top of the terrine and place it in the fridge to set for at least 2 hours or overnight.
Beans
Heat the butter in a large, heavy-based frying pan over medium heat. Add the blanched beans and sesame seeds and fry for 3-4 minutes. Season to taste.
To serve, slice the terrine into portions. Serve with the green beans on the side and add a serving of sliced cucumber. Garnish with micro herbs.
TIP: If you prefer to use a meat option instead of fish, replace the salmon ribbons with thinly sliced pastrami.
