Chargrilled vegetable terrine with smoked salmon

Get your spring party started with this salmon wrapped terrine with dill-speckled goats cheese.

Recipe «Chargrilled vegetable terrine with smoked salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 red capsicums, 2 yellow capsicums, 2 bunches asparagus, woody ends trimmed, Olive oil spray, 2 medium sweet potatoes , peeled, thinly sliced , 150g goats cheese, coarsely chopped, 80ml pouring cream, 1 tbsp chopped fresh dill , 200g smoked salmon, 2 tbsp olive oil, 1 tbsp balsamic vinegar.

Ingredients:

• 2 red capsicums 
• 2 yellow capsicums 
• 2 bunches asparagus, woody ends trimmed 
• Olive oil spray 
• 2 medium sweet potatoes , peeled, thinly sliced 
• 150g goats cheese, coarsely chopped 
• 80ml pouring cream 
• 1 tbsp chopped fresh dill 
• 200g smoked salmon 
• 2 tbsp olive oil 
• 1 tbsp balsamic vinegar 

Instructions

1. Preheat oven to 200ºC. Line a baking tray with foil. Place combined capsicums on the tray. Roast for 45 minutes or until skin is charred and blistered. Wrap capsicums in foil and set aside to cool (this helps lift the skin). Peel, halve and seed the capsicums.
2. Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray the asparagus with oil. Cook on grill for 2-3 minutes or until bright green and tender crisp. Transfer to a plate. Spray sweet potato with oil. Cook on grill for 3 minutes each side or until tender and golden. Set aside to cool completely.
3. Process the goats cheese and cream in a food processor until just combined. Stir in the dill and season with salt and pepper.
4. Line the base and 2 long sides of a 6cm-deep, 20 x 10cm loaf pan with plastic wrap, allowing the sides to overhang. Arrange smoked salmon, overlapping slightly, to completely cover the base and long sides. Top with half the sweet potato, overlapping slightly. Top with red capsicum. Spread goats cheese mixture over the capsicum. Place asparagus, side-by-side, on top. Top with yellow capsicum and remaining sweet potato. Fold over excess smoked salmon to partially enclose. Fold over plastic wrap to cover filling completely. Place a heavy object (such as 2 or 3 cans) on top to compress terrine. Place in the fridge overnight to chill.
5. Turn terrine onto a chopping board. Trim the ends and cut into slices. Divide among serving plates. Combine the oil and vinegar in a small bowl. Drizzle around the terrine.