Salmon Mascarpone Terrine
from Chef Todd Gray of Equinox in Washington, D.C.
good quality smoked salmon, sliced
1/2 lb cream cheese, softened
1/2 lb mascarpone, softened
salt & pepper to taste
4 gelatin sheets, soaked in water
Using a porcelain
terrine mold, line it with clear film wrap (Evenly spread olive oil before
laying down the film and it will adhere better to the mold.). Place inside
In small sauté pan, heat gelatin sheets to melt down. In a mixing
bowl, combine cream cheese, mascarpone, gelatin and seasoning, mix well.
Remove terrine mold from the refrigerator and lay a 1/4 of the salmon
strips on the bottom, followed by a layer of cheese mixture (using a 1/4
of the mixture). Continue process to the top of the terrine mold, ending
with the salmon. Cover terrine with film wrap and press down to remove
any air pockets. Cover tightly with foil and refrigerate overnight. Remove
the following day and unmold onto a cutting board (Turn terrine upside
down and pull the film wrap to carefully remove terrine from mold.). If
traveling with terrine, cut into three large pieces and then slice and
serve in 1/2 thick slices. Cook Well.