Wild Salmon Terrine and Inlay of Great Lakes Whitefish.
Gravad-laks and Vermouth Aspic.
T’is the season, for anadromous salmonidae. Wild specimens from Alaska, pretty much the only place where the fisheries are well managed and there are abundant numbers. Not to be confused with novelist heartthrob and Islamic human bulls-eye Salman Rushdie that was allowed access to Padma Lakshmi’s genitals for the better part of 3 years.
Despite the nutritive omegachron fattie acid health claims or whatever associated with wild salmon, the terrine is about 80% Trickling Springs heavy cream with even heavier cream on top. Have to give it the glass ketchup bottle slap treatment just to get the stuffout. Actually, it is exactly 80% cream by weight of the salmon, though half of it is whipped, therefore lighter than an angel on marshmallow. And 10% puréed onions cooked in rich creamery butter. Bit of bread. Some booze as well. A couple eggs white too, which is what bodybuilders eat.
Fragile Great Lakes (not sure which one) whitefish was ground twice and blended with 80% cream as well bringing the terrine’s heavy cream content to a respectable 160%. A pie chart in 3 or maybe 4 dimensions is required to show the cream proportions. That is just how slammin’ this salmon terrine is. Whitefish was tricked out with some Old Bay seasoning, lemon zest and magically inserted into the terrine with the use of science and modern-day refrigeration. What’s more, some center cut salmon was lightly cured and crusted with fennel seed, dill, mustard seeds and lemon zest. Thinly sliced parallel to the bloodline with absolute Zen, the slices were embedded in savory vermouth-flavored aspic. Fish & aspic, together as last. Should I have Muppet twins, those will be their names.
Garnished with smoked steelhead trout roe as an alternative to fleur de sel, the terrine was well received. Properly seasoned, neither gritty nor fishy, and visually quite appealing. Bread helped to lighten the affair and a recent reincarnation will be speckled with capers, pickled red onion and shingled with cherriette radishes.