Smoked Salmon Terrine
8-9 oz. smoked salmon slices or trimmings
3/4 cup packed (3/4-1oz.) basil leaves
1/2 pound chilled cream cheese, coarsely chopped
2-3 drops Tabasco
1/4 cup olive oil
Scant 1-2 cup unsalted chicken stock
1/4 cup freshly squeezed lemon juice
1/2 oz. (2 envelopes) unflavored gelatin
2 tbs. flying fish roe, salmon roe or other caviar
Line 3 identical 12 x 17" baking sheets with parchment pager. Cover the
parchment paper completely with the pieces of salmon, overlapping, if necessary.
Top each tray with a piece of parchment paper, rubbing and pressing to flatten
and adhere it to the salmon. Stack the trays and freeze for 30 minutes while
preparing the mousse.
For the Salmon Mousse, process the smoked salmon trimmings and basil in a food
processor until smooth, pulsing on/off. With the machine running, add the cream
cheese, then the butter, several pieces at a time. Add Tabasco and process until
smooth, pulsing on/off, and stopping to scrape down the sides of the container.
With the machine running, pour in the olive oil in a slow, thin stream.
Place the stock and lemon juice in a small pot. Sprinkle the gelatin over the
mixture. Stir over low heat until the gelatin is dissolved. Cool until it is
tepid. With the food processor running, slowly pour the gelatin mixture into the
mousse through the feed tube. Transfer to a large bowl. Stir in the fresh roe.
To assemble the terrine, remove the trays from the freezer and discard the top
pieces of parchment paper. Spread 1/3 of the mousse evenly over 1 tray with a
large spatula, covering the salmon completely. Take the salmon layer from the
second tray, paper side up, forming 2 layers. Rub and press all over the paper
so that the 2 salmon layers adhere. Invert the tray onto a work surface; remove
the tray. Rub the top layer of paper, pressing salmon layers together.
Using a sharp knife and a ruler as a guide, divide the layers equally into 12"
strips, each just short of 3/1/2" wide. Remove the top paper. Invert 1 strip
onto a 13" long cutting board or tray, paper side up. Remove the paper and cover
completely with a thin layer of the remaining salmon mousse. Repeat, stacking
the remaining strips.
Spread any remaining salmon mousse evenly over the top and sides of the terrine.
Cover with plastic wrap. Freeze for about 1 hour to firm or refrigerate until
well-chilled. (This can be prepared 3 days ahead.)
To serve: cut into 1/2" thick slices. Transfer the slices to 12 plates using a
large, wide spatula. Let sit for 30 minutes. Ladle caviar sauce alongside.
Garnish with cucumber slices. Serve immediately. The terrine can also be
presented whole on a serving platter.