Smoked Salmon and Goat Cheese Terrine

By ALICJA

Ingredients

• 200 g goat cheese
• unsalted butter
• 3 tbsp fresh chives,chopped
• 1 shallot,finely chopped
• salt and pepper,to taste
• Tabasco,to taste
• 450 g smoked salmon,thinly sliced
• pastry bag
• small loaf pan

Details

Servings 8

Preparation

Step 1

Warm the cheese and butter by leaving them on top of warm oven for 30 min.When warmed and soft,place both in the bowl of an electric mixer with a paddle attachment and beater until light and fluffy,about 3 min.Add the chives,shallot,salt,pepper,and tabaco and beat for 1 min.further to incorporate the seasonings.Remove to pastry bag fitted with a medium straight (not fluted)tip.
Spray the loaf pan with cooking spray,or brush wrap,allowing excess to come out over the edge by 2 inches on every side.
line the bottom of the pan completely with a single layer of the smoked salmon,using 1/4 of the salmon.Pipe 1/6 of the cheese mixture over the surface of the salomon and with a small palate knife or spatula,spread it out to cover the salmon completely.Add another layer of salmon and repeat the process 5 more times,finishing with a finale layer of salomon.Bring the excess plastic wrap up and lay it over top of the mould.Press down firmly to compress the terrine a bit.Place the terrine in a refrigerator for at least 2-4 hours,but note that this may be prepared up to one week in advance.To portion,ensure that it is very cold and firm to the tuch.
To serve:Remove the terrine by unfolding the plastic wrap from the top and carefully inverting the mould onto a cutting board.While pressing down on the unfolded plastic,gently pull up on the loaf pan to remove.Have a container of very hot water nearby and a long,thin,very sharp knife in the water,heating up the blade.
Remove the plastic wrap carefully from the terrine and,using the very hot knife,cut the terrine into slices.For canape portions,cut each slice into bite-size pieces.They can be served on their own or on top of toasted pumpernickel.