Hot Smoked Salmon and Asparagus Terrine - Lavender and Lovage
Elegant hot smoked salmon and asparagus terrine, cooked in a Le Creuset casserole for perfect heat. Perfect for starters or lunches, garnished with lemon wedges and chives.
Ingredients
- 12 slender asparagus spears (woody ends trimmed)
- 75g smoked salmon (cut into small pieces)
- 2 large free-range eggs
- 100g herb and garlic cream cheese
- 1 tablespoons crème fraiche
- 225g hot smoked salmon (flaked)
- zest and juice of 1 lemon
- lemon wedges to serve
- fresh chives to serve
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