1) Place your diced up salmon, the egg whites, salt and cayenne pepper in a food processor and reduce these ingredients into a fine pure. Put the minced salmon into a bowl and fold in the creme fraiche. Then, add the black olives. Refrigerate for 1 hour.
2) Wrap up the hearts of palm with the smoked salmon. Set them aside in the fridge.
3) Start your oven at 180 degrees Celsius (356F).
4) Pour half the salmon mixture in a greased cast iron terrine mould. Then, place the heart of palm rolls lenthwise, at the center of the mold and pour the rest of the mixture on the top of it. Level down the mixture with a palet knife.
5) Place your terrine (covered with some tin foil) in a bain-marie and into the hot oven for 45 minutes.
6) Meanwhile, blanch the parsley. Blend it with the double cream and the shallot. Then pass this sauce through a fine sieve and set aside in the fridge.
7) When your terrine is cooked, take it out of the oven and let it stand for 10 minutes before taking it out of its mould.
Then you will have two options:
You either serve your terrine warm, therefor carve six nice slices and simply, serve them with a drizzle of parsley cream around it. Or you serve the terrine cold. Then, put it the fridge for 3 hours. Carve 6 slices and serve with a small drizzle of parsley cream around them.
Enjoy!
credits photo : Smoked salmon © Sebalos
