Gravlax and Smoked Salmon Terrine

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Source: Burt Wolf's Local Flavors, Portland, Maine

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Active Time:  30 Minutes
Total Time:  48 Hours 30 Minutes
Yield:  Serves 8

RECIPE INGREDIENTS

For the Terrine:

One 2 to 2 1/2 pound whole fresh salmon filet, skin on

1 cup kosher salt

1/2 cup sugar

1/4 cup freshly ground black pepper

2 cups chopped fresh dill

2 cups mascarpone cheese

3 tablespoons red wine vinegar

1 pound smoked salmon, thinly sliced

For the Marinated Onions:

1 red onion, peeled

1/2 teaspoon whole cumin seeds, lightly crushed

2 tablespoons aged red wine vinegar

Salt and freshly ground black pepper

sugar

For the Chive Creme Fraiche:

1/3 cup chopped fresh chives

2 cups creme fraiche

Salt and freshly ground black pepper

Potato Chips for serving, optional

DIRECTIONS

MAKE THE GRAVLAX: Rinse the salmon in cold running water and pat dry with paper towels. In a medium bowl, combine together the salt, sugar, black pepper, and fresh dill. Lay a piece of plastic wrap, large enough to wrap around your salmon filet, on a baking dish and pour half of the salt and dill mixture in the center. Spread the mixture out to the shape of your salmon and lay the salmon on top, skin side down. Pour the remaining salt mixture over the salmon; spread it around to evenly coat the top. Cover tightly with the plastic wrap. Place weights on the salmon to aid in the curing process and refrigerate for 2 days, turning the salmon over after the first day. (Do not be alarmed if liquid accumulates after 24 hours. Just ignore it.)

PREPARE THE TERRINE: In a small bowl, whisk together well the mascarpone cheese and red wine vinegar. Line the inside of a 12-cup terrine mold with plastic wrap, being sure that you have at least 4 inches of overhang on all sides. Cut a piece of cardboard to fit snuggly into the terrine. Cover it with aluminum foil and set aside.

SLICE THE GRAVLAX: Gently scrape away the salt, sugar, black pepper and dill from both sides of the salmon. Do not rinse under water. Lay the cured filet on a clean work surface and using a long thin knife cut thin slices, going with the grain of the filet. Place the slices on a plate and set aside.

ASSEMBLE THE TERRINE: Cover the bottom of the lined terrine completely with slices of gravlax. Spread an even thin layer of mascarpone cheese mixture on top. Next put a layer of smoked salmon. Continue the layers, alternating with gravlax, mascarpone and smoked salmon until you have reached the top of the terrine. Cover the terrine with the plastic wrap and gently press down to even out all of the layers. Place the foil-covered cardboard into the terrine and weight down the contents with a few cans on top. Refrigerate overnight.

MAKE THE MARINATED ONIONS: In a medium bowl, toss the red onion, cumin, and red wine vinegar together. Season to taste with the salt, pepper and sugar, and set aside to marinate for at least 10 minutes at room temperature.

MAKE CHIVE CREME FRAICHE: In a second medium bowl, stir together the chives and crème fraiche until smooth. Season to taste with the salt and pepper.

TO SERVE: Invert the terrine on a clean work surface and carefully remove the plastic wrap. Using a sharp knife cut a 1/2-inch slice off the terrine and serve alongside the marinated onions and a dollop of the chive crème fraiche. Serve potato chips on the side.

Recipe courtesy of Chef Larry Matthews, Back Bay Grill, Portland, Maine

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 8

Calories:

540

Fat. Total:

35g

Fiber:

Carbohydrates, Total:

19g

Sodium:

1957mg