Restaurant with a story

Step behind the scenes at The Ingham Swan. Here we’ll share with you a taste of news behind the stove, on our farm and in our intimate restaurant.

The perfect recipe for entertaining this festive season

01/12/2015

If you’re entertaining family and friends at home this festive season, here’s an idea for a tasty dish for a cold buffet which showcases some of Norfolk’s finest produce and is sure to impress.  We’d suggest serving with toasted sourdough bread, crème fraîche and a peppery salad or even make your own pine nut salsa as in the picture, using olive oil, parmesan, basil, pine nuts and roasted red pepper.

Smoked Fish and Potato Terrine

What you need (Serves 8):

400g long sliced smoked salmon

150g smoked mackerel - with skin and bones removed

300g warm cooked new potatoes

100g butter

Chopped fresh herbs of your choice – chives, tarragon, parsley

100g peeled prawns, brown shrimps or crayfish

1 lemon (zested and juiced)

2 tablespoons horseradish sauce

Salt and pepper to season


Line a terrine mould or other suitable dish with clingfilm (you could improvise using a rectangular-shaped dish).


Now line the mould again with the sliced salmon, so that it fully covers the base and sides, leaving the overhanging salmon to seal the terrine later. Reserve a few slices of salmon to layer in the terrine.


Take the warm new potatoes and lightly crush them. Add the butter to melt into the potatoes then add the peeled shellfish, mackerel, herbs, horseradish, lemon zest and juice. Mix together and season to taste - being wary that smoked fish is already salted. 


Layer the mixture in the terrine one-third at a time alternating with the reserved smoked salmon slices between each layer.


Finally, fold in the overhanging salmon over the top to seal the terrine. Cover with clingfilm and press with a heavy weight such as a saucepan and leave in the fridge for several hours until cold and firm.


To serve - remove from the mould and carve slices around 1cm thick.