SMOKED SALMON AND POTATO TERRINE WITH VEAL DEMI-GLACE

Smoked Salmon And Potato Terrine With Veal Demi-Glace image

Provided by Denise Landis

Time 45m

Yield 4 appetizer servings

Number Of Ingredients 7

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Ingredients

2 large potatoes, peeled
2 tablespoons extra virgin olive oil
Nonstick vegetable oil spray
6 ounces smoked salmon, very thinly sliced
1/2 cup prepared demi-glace, veal or classic French
2 teaspoons truffle butter (see note)
Salt and freshly ground white pepper

Steps:

Place potatoes in a medium saucepan, and fill with water to cover. Bring to a boil, and cook uncovered until potatoes are very tender, about 25 minutes. Drain well, add olive oil and mash coarsely. Set aside.
Preheat oven to 400 degrees. Have ready an empty 8-ounce can, with label, top and bottom removed, for use as a mold. Coat inside of can with cooking spray. Set can on a baking sheet, and arrange a single layer of salmon evenly across bottom of can. Top with a 1/2-inch-thick layer of potato. Tamp lightly with a spoon to eliminate air pockets, but do not pack down or the salmon layer will be obscured. Add another single layer of salmon, another layer of potato and then a third layer of each. Slowly slide can up to free it from terrine. Return can to baking sheet and repeat to make four terrines.
Transfer baking sheet to oven, and bake until terrines are hot and lightly browned on top, about 8 minutes. While terrines are baking, place demi-glace in a saucepan over low heat. When demi-glace is warm, add truffle butter, and stir until melted. Season with salt and pepper to taste, and keep warm.
To serve, drizzle demi-glace across each of four serving plates. Use a wide, stiff spatula to transfer a terrine to each plate. Serve immediately.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 590 milligrams, Sugar 1 gram, TransFat 0 grams