4th of July

Smoked Salmon Mascarpone Terrine
Recipe from Chef Todd Gray of Equinox in Washington, D.C.

Yield: 12 servings


1 side 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 the refrigerator.

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.