Pepper salmon terrine, new potatoes, leeks, yogurt dressing by Andrew Thompson

INGREDIENTS

(serves about ten)

1 side of wild salmon (from a 4.5kg fish)
Salt and pepper
450g new potatoes, cooked, peeled and diced
450g leeks, sliced and blanched
½ bunch flat parsley, chopped
300ml jellied fish stock
3 whole leeks, halved and blanched

METHOD

Cut the salmon fillet lengthways down the middle, then cut each half into three equal pieces. Season with fresh, coarsely ground pepper and salt on one side of fish.

Sear the seasoned side of the salmon quickly until golden brown and translucent on the upper side. Remove from pan and chill immediately to stop cooking.

Mix together the new potatoes, sliced leeks, chopped parsley and fish stock. Check seasoning. Line a 25cm terrine mould with the whole leeks leaving sufficient to fold over the top. Layer the sliced leek and potato mixture and seared salmon pieces until the terrine is full, and fold over the leeks.

Wrap terrine in clingfilm and place heavy press on top for 12 hours before turning out and slicing. Serve with dressed salad leaves and a yogurt dressing.

Andrew Thompson