The young stems of Marsh Samphire (Salicornia species) add natural salt to any dish and complement this salmon recipe. The vibrant green provides a colourful contrast to the delicate pink of the fish. Although I have not tried it yet, I am confident this would also work with fresh and smoked trout fillets, another Marsh Samphire recipe variation.
With the left over egg yolks I made a mayonnaise and stirred in 50g of finely chopped seablite to serve with the terrine and a salad of mixed peppery leaves.
Ingredients
- 500g salmon fillet cut into chunks
- 120g smoked salmon pieces
- 2 large egg whites, lightly beaten
- A squeeze of fresh lemon juice
- 75g washed young stems of marsh samphire / glasswort
You will also need a small loaf tin oiled and lined with parchment paper
Suggested Instructions
- Preheat the oven to 180ºC, gas mark 4.
- Place all the ingredients in a food processor and blitz until smooth. Season with pepper, there is no need for salt as there is sufficient in the coastal greens.
- Spoon into the prepared tin and smooth the surface. Cover with a piece of parchment paper and cover the top of the tin with foil. Stand the tin in a deep roasting tin, then pour boiling water in so it comes half way up the sides.
- Bake for 25-35 minutes or until the mixture is set and just firm to the touch. Cool in the tin.
Serves 6
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