A dreamy smoked salmon terrine from Jersey's Shaun
Rankin, head chef at the island's award-winning
restaurant Bohemia. This would be the perfect
starter for any dinner party
Start by making the clarified butter. Gently melt
the butter in a saucepan. Once it has separated, use
a spoon to carefully remove the milky residue on top
and discard. Pour the golden liquid butter left
slowly into another pan.
Weigh out 150g smoked salmon.
Slice and lay the slices across the inside of a
terrine mould. Make sure they are long enough to
reach up the sides of the terrine and cover the top
when filled. Place the remaining salmon in a food
processor and blend until smooth.
Warm the cream and slowly add it to the processed
smoked salmon and blend until smooth. Repeat with
the clarified butter. Season with crushed pink
Pour the blended mixture into
the terrine mould. Fold over the overhanging salmon
slices to cover the top. Cover the whole terrine
with cling film and place in the fridge to chill for
at least 4 hours.
Just prior to serving, peel the cucumber and, using
a peeler, create cucumber ribbons.
Bring a saucepan of water to
the boil. Carefully add the quail eggs and cook for
2 minutes 45 seconds. Remove the eggs from the
saucepan and leave them in ice water before peeling
and slicing in half
Serve by adding a slice of
terrine to 4 serving plates, accompanied with a
swirl of cucumber ribbons, half of a quail's egg and
slices of bread.