Spring Salmon Potato And Pesto Terrine Recipes

Steps:

• Set a rack in the center of the oven and heat the oven to 425 degrees.
• In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
• Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
• Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.

Steps:

• Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/gas 6. Toss the potatoes in the oil, then transfer to a baking tray. Roast for 20 mins. Push the potatoes to one side and put the courgette, pepper, spring onion and pine nuts down the middle of the tray. Put the salmon on the other side. Squeeze lemon juice over the fillets and the vegetables (not including the potatoes). Season everything with pepper. Spread each of the salmon fillets with pesto and return the tray to the oven for 12-15 mins until everything is cooked through.

Steps:

• Set up a 2-layer bamboo steamer in a skillet and add enough water to reach the bottom rim; bring the water to a simmer. Or set up a 2-layer electric steamer according to the manufacturer's instructions. Put the potatoes in the bottom tray of the steamer and cook until just tender, about 15 minutes.
• Meanwhile, put the basil, hazelnuts, garlic and 2 tablespoons olive oil in a blender. Finely grate in the zest from half the lemon and squeeze in all of the juice. Add 3 to 4 tablespoons water and puree. Season with salt and pepper. Transfer to a bowl and stir in the yogurt.
• After the potatoes have cooked 15 minutes, place the salmon in the top tray of the steamer. Season with salt and pepper and cook until the salmon is opaque, 6 to 8 minutes. Let the fish sit in the steamer off the heat while you transfer the potatoes to a bowl and smash with the remaining 2 tablespoons olive oil and the pecorino; season with salt and pepper. Remove the salmon and top with the pesto and more basil. Serve with the potatoes and lemon wedges.

Steps:

• Peel the potatoes and place in a large pot. Cover with cold salted water. Cook until the potatoes are tender, or when a knife inserted in the center of the potato slides out easily. Drain and allow to cool only long enough to handle. Slice the potatoes into 1/4-inch-thick slices.
• Cut the salmon into 3 pieces and season both sides with salt and pepper. Slice 1 shallot and place on the bottom of a shallow pan. Put the salmon on top of the shallot and pour in the chicken stock and 1 tablespoon of the olive oil. There should be enough liquid to cover the fish. Brush a piece of wax paper with oil and place over the fish. Cook over medium heat. When the liquid has come to a boil reduce the heat to a simmer. Cook 8 minutes, or until the fish is slightly pink in the center. Remove the salmon from the liquid and cool. Then break the meat with your fingers into small - about 1 1/2 inches - pieces.
• Line a terrine mold or bread loaf pan approximately 3 1/2 by 7 by 3 inches with wax paper, cutting the paper to fit the mold precisely.
• Place an even layer, about 1/4-inch deep, of salmon on the bottom of the mold. Press the salmon evenly into the mold. Using a pastry brush, brush the salmon with pesto.
• Place a layer of potatoes on top of the salmon-pesto layer. Trim the potatoes to fit the mold precisely. Brush the layer of potatoes with pesto.
• Repeat the process until there are 3 layers each of salmon and potatoes.
• Cover the top of the terrine with plastic wrap and weight down with heavy cans that fit within the terrine. Refrigerate overnight.
• Prepare the vinaigrette by mixing the 1 1/2 cups of olive oil, red-wine vinegar, lemon juice and zest, and salt and pepper to taste. Mince the remaining shallot and mix into the vinaigrette. Just before serving, add the shredded basil and pieces of broken walnuts.
• Dress the greens, reserving some vinaigrette for saucing the terrine. Divide the greens among eight plates, placing the greens in the center.
• Cut the terrine into eight slices. Place a piece on the greens and drizzle on the remaining vinaigrette.

Steps:

• Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

Steps:

• 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.
• 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 1/2-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.
• 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.
• 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.