700 g salmon fillet skinned and all small bones removed
560 ml thick (double) cream
10 g finely chopped chervil
250 g button mushrooms
1 teaspoon lemon juice
30 g butter
1 tablespoon grated onion
2 tablespoons white wine
10 large spinach leaves
300 g smoked salmon, thinly sliced
1 tablespoonlemon juice
grated zest of 1 lemon
250 ml mayonnaise
Preheat the oven to 170°C.
Puree the salmon fillet and eggs in a food processor until smooth. Push through a fine sieve into a glass bowl. Place over iced water and gradually mix in the cream. Stir in the
chervil and season. Cover and leave in the fridge.
Dice the mushrooms and toss with the lemon juice to prevent discolouring. Melt the butter in a frying pan and cook the onion, stirring, for 2 minutes. Add the mushrooms and cook for 4 minutes. Add the wine and cook until it has evaporated. Season and remove from the heat.
Dip the spinach leaves in boiling water, then remove them carefully with a slotted spoon and lay them flat on paper towels
Brush a 20 x 7 x 9 cm terrine with oil and line the base with baking paper. Line the base and sides with the smoked salmon, leaving enough hanging over the sides to cover the top. Spoon in enough salmon mixture to half-fill the terrine. Lay half the spinach over the salmon, then spread with the mushrooms and another layer of spinach. Cover with the remaining salmon mixture, fold over the smoked salmon and cover with buttered baking paper.
Place the terrine in a large baking dish and pour water into the baking dish to come halfway up the side of the terrine. Bake in this bain-marie for 45-50 minutes, or until a skewer inserted into the terrine comes out clean. Leave for 5 minutes before turning out onto a serving plate. Peel off the baking paper, cover and chill the terrine.
To make the lemon mayonnaise, stir the lemon juice and zest through the mayonnaise and serve with slices of salmon terrine.