Salmon terrine with tarragon sauce

Ingredients

20 g butter, melted
200 g salmon fillet, cut into chunks
4 eggs
1 cup full-cream milk
pinch of mixed spice
1 tablespoon brandy
dash of Tabasco
2 teaspoons chopped fresh tarragon
½ teaspoon salt
¼ teaspoon freshly ground white pepper
Tarragon sauce
200 ml cream, chilled
pinch of salt
1 teaspoon lemon juice
1 teaspoon chopped fresh tarragon
To serve
leafy herb salad
small sprigs of fresh tarragon to garnish

Preparation

1. Preheat the oven to 160°C. Thoroughly grease a 750 ml loaf tin with the melted butter.

2. Put the salmon in a blender or food processor with the eggs, milk, mixed spice, brandy, Tabasco and chopped tarragon. Blend well, then season with the salt and pepper.

3. Pour the mixture into the loaf tin, cover with buttered foil and place in a baking dish. Pour sufficient boiling water into the dish to come about halfway up the sides of the loaf tin. Bake for 40–50 minutes until set. To test if it is ready, insert the point of a knife and it should come out clean. Leave to cool in the tin, then refrigerate overnight.

4. Remove the terrine from the fridge 30 minutes before serving so that it isn't too cold. Just before serving, prepare the sauce. Add a pinch of salt to the cream and beat until thick. Blend in the lemon juice and tarragon.

5. Carefully run the blade of a knife all around the inside of the tin, then turn the terrine out onto a long platter, so that it comes out cleanly. Slice and arrange on individual plates. Place a small spoonful of sauce on each slice, then offer the remaining sauce in a separate dish. Serve with salad leaves and garnish with tarragon sprigs.