Spring Salmon, Potato And Pesto Terrine

Spring Salmon, Potato And Pesto Terrine

4 starchy Maine potatoes, each about fist size
1 1/2 pounds salmon - use center cut fillet - boneless, skinless
Salt and freshly ground pepper to taste
2 shallots, peeled
2 cups chicken stock
1 tablespoon, plus 1 1/2 cups, olive oil
3/4 cups pesto
1/3 cup red-wine vinegar
Zest of 1 lemon
Juice of 1 lemon
1 bunch basil, leaves shredded
1 cup mixed greens, such as arugula, mache, purslane, etc
1/2 cup walnuts, toasted (see note)

  1. Peel the potatoes and place in a large pot. Cover with cold salted water.
    Cook until the potatoes are tender, or when a knife inserted in the center
    of the potato slides out easily. Drain and allow to cool only long enough to
    handle. Slice the potatoes into 1/4-inch-thick slices.

  2. Cut the salmon into 3 pieces and season both sides with salt and pepper.
    Slice 1 shallot and place on the bottom of a shallow pan. Put the salmon on
    top of the shallot and pour in the chicken stock and 1 tablespoon of the
    olive oil. There should be enough liquid to cover the fish. Brush a piece of
    wax paper with oil and place over the fish. Cook over medium heat. When the
    liquid has come to a boil reduce the heat to a simmer. Cook 8 minutes, or
    until the fish is slightly pink in the center. Remove the salmon from the
    liquid and cool. Then break the meat with your fingers into small - about 1
    1/2 inches - pieces.

  3. Line a terrine mold or bread loaf pan approximately 3 1/2 by 7 by 3
    inches with wax paper, cutting the paper to fit the mold precisely.

  4. Place an even layer, about 1/4-inch deep, of salmon on the bottom of the
    mold. Press the salmon evenly into the mold. Using a pastry brush, brush the
    salmon with pesto.

  5. Place a layer of potatoes on top of the salmon-pesto layer. Trim the
    potatoes to fit the mold precisely. Brush the layer of potatoes with pesto.

  6. Repeat the process until there are 3 layers each of salmon and potatoes.

  7. Cover the top of the terrine with plastic wrap and weight down with heavy
    cans that fit within the terrine. Refrigerate overnight.

  8. Prepare the vinaigrette by mixing the 1 1/2 cups of olive oil, red-wine
    vinegar, lemon juice and zest, and salt and pepper to taste. Mince the
    remaining shallot and mix into the vinaigrette. Just before serving, add the
    shredded basil and pieces of broken walnuts.

  9. Dress the greens, reserving some vinaigrette for saucing the terrine.
    Divide the greens among eight plates, placing the greens in the center.

  10. Cut the terrine into eight slices. Place a piece on the greens and
    drizzle on the remaining vinaigrette.

YIELD Eight servings