Hot Smoked Salmon and Asparagus Terrine
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.
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Cooking tools:
- Terrine dish
- Baking dish
- Oven
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Fork
- Grater
- Microplane
- Citrus press
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 tablespoon 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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