I have made my Grannie’s salmon mould many times over the years but it’s time to update it a little. I should maybe change its name too to something fancy like a terrine!
This is served at room temperature or chilled, fantastic for picnics and leftovers are great in sandwiches!
Serves 8.
Ingredients
450g tin of red salmon, skin and fat discarded
300g smoked salmon, cut into thin strips
75g fresh gluten free breadcrumbs
5 eggs, beaten
zest of 1 lemon
1 tablespoon fresh chopped parsley
freshly ground pepper
50g butter
Method
In a large bowl combine all of the ingredients except the butter.
In a heat proof pudding bowl, melt the butter in a microwave. Swirl the butter around the bowl to grease it and pour the excess butter into the salmon mix, stir well.
Spoon the salmon mix into the greased bowl.
Cover with foil and tie with a piece of string to seal it.
Take a pan with a lid and fill it a third deep with water, pop the pudding bowl in and bring up to the boil.
Simmer for 50-60minutes. Keep an eye on the water level and top up with freshly boiled water as needed.
Allow to cool and serve at room temperatures or chilled.
