Barbecued salmon and eggplant terrine

Barbecued salmon and eggplant terrine

By
From
Arabesque
Serves
10-12
Photographer
William Meppem

This mosaic terrine is exquisitely pretty and a delicious light summery starter. When layering the ingredients, remember that the effect is meant to be a random mosaic, rather than neatly symmetric. If possible, try to get salmon from the head end of the fish, where it is thicker.

Ingredients

Quantity Ingredient
2kg salmon fillet, skin removed
1 garlic clove, crushed with 1/2 teaspoon salt
pepper
40ml olive oil
4 red peppers, roasted and peeled
200g fetta cheese, crumbled
4 large leeks, steamed whole
12 Pickled eggplants with walnuts and chillies
2 teaspoons coriander seeds, toasted, ground and sieved
1/3 cup coriander leaves, roughly chopped
1/3 cup parsley, roughly chopped

Method

  1. Generously line a 30 cm terrine mould (Le Creuset is ideal) with 4 layers of clingfilm (you need to enough to wrap up and over the terrine). Cut the salmon lengthways into 3 even-sized strips, rub them all over with the garlic paste and season them with pepper. Heat the oil in a large fying pan until it is smoking-hot. Sear the salmon pieces, one at a time, just colouring each side (no more than 20 seconds on each side). Remove them and place them on a wire rack to cool.
  2. Cut the skinned peppers in half, and trim to a neat shape. Lay half of them on the bottom of the terrine mould, skinned side down, trimming to fit if necessary. Sprinkle with a little crumbled fetta, then lay a piece of salmon down the centre, with a leek on one side and 4 pickled eggplants down the other. Sprinkle with half the ground coriander, fresh coriander and parsley leaves, and a little fetta cheese. For the next layer, place a leek down either side, and a strip of salmon and a line of 4 eggplants down the middle. Sprinkle with the remaining spices and herbs, and a little fetta, as before. For the top layer, lay a leek down the centre, the remaining piece of salmon down one side and the last 4 eggplants down the other side. Sprinkle with the last few bits of fetta and cover with the remaining red peppers. Bring the clingfilm over the top and seal.
  3. Cut out a piece of polystyrene, or a few thick pieces of cardboard just smaller than the mould, and place them so they fit inside the terrine, directly on top of the peppers. Weight the terrine down with a 2 kg weight and refrigerate it overnight. When you are ready to serve, unwrap the terrine and cut it into 2 cm slices. Serve it with a drizzle of olive oil, freshly made aïoli and hot, fresh crusty bread.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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