Smoked Salmon And Potato Terrine With Veal Demi-Glace
Published December 5, 2000
- Total Time
- 45 minutes
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Ingredients
2 large potatoes, peeled
2 tablespoons extra virgin olive oil
Nonstick vegetable oil spray
6 ounces smoked salmon, very thinly sliced
½ cup prepared demi-glace, veal or classic French
2 teaspoons truffle butter (see note)
Salt and freshly ground white pepper
Nutritional analysis per serving
34 grams carbs; 26 milligrams cholesterol; 326 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 5 grams fiber; 596 milligrams sodium; 15 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
- Step 2
Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a ½-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
- Step 3
Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
- Step 4
To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.
Truffle butter is available from specialty food stores or by mail from Urbani Truffles and Caviar: (800) 281-2330. A 2-ounce tub is $7.
Private Notes