Maple-cured smoked salmon terrine with gin-pickled cucumber
Partnered content with Morrisons
For an elegant starter, maple-cured smoked salmon layered with seasoned soft cheese and cucumbers pickled in gin add a festive flourish
Winter citrus slow-roasted salmon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10 - 12
Skip to ingredients
- 3 clementines1 sliced and 2 zested and juiced, or 2 oranges
- 2 limes1 sliced and 1 zested and juiced
- 400ml olive oil
- 1 tbsp dried marjoram
- 2kg Morrisons Market Street Whole Salmon
- 1 red grapefruitsliced
For the salsa
- 1 red chillioptional
- 1 tbsp capersdrained and roughly chopped
- small handful of parsleyfinely chopped
- small handful of dillfinely chopped
- 1 shallotfinely chopped
- 1 lemonjuiced
Nutrition: per serving
- kcal359
- fat28g
- saturates5g
- carbs3glow
- sugars2g
- fibre1g
- protein23ghigh
- salt0.16glow
Method
step 1
Heat the oven to 150C/130C fan/gas 2. Combine the clementine and lime juice and their zest in a bowl along with the olive oil and marjoram. Put the Morrisons Market Street Whole Salmon in a large baking dish (it should fit snugly) and season well all over. Stuff the salmon with the grapefruit, clementine and lime slices, then pour over the citrus oil mixture and cover the dish with foil. Roast for 45-50 mins until the salmon is tender and cooked through.
step 2
When the salmon has 5 mins left, combine all the salsa ingredients together and season with salt and pepper to taste.
step 3
To serve, remove the salmon to a large chopping board. Carefully peel off the top layer of skin and discard. Flake the flesh into large chunks and transfer to a serving platter, leaving behind as many of the bones as you can. Flip over and repeat. Spoon some of the fragrant oil from the baking dish over the salmon pieces, and scatter over the salsa to serve.
