SALMON TERRINE

You will need 420gm of skinless salmon fillets .
Cook to your liking over a medium heat in a little ghee.
Remove from heat , allow to cool and then gently flake the fillets with a fork.
Lightly spray  4 cup mould or medium loaf pan and line with overhanging cling wrap
Now place the flaked salmon in a large bowl with 1/4 cup of white wine vinegar
Warm 1/4 cup of water in the microwave , sprinkle over 1 tbs of powdered gelatine and stir until gelatine is dissolved .
Now stir into the dissolved gelatine , 1 tsp of mustard powder , 1/2 tsp of salt ,1 tbs of horseradish , 1 tbs of mayonnaise , cracked black pepper to taste and 1/4 cup of white wine vinegar .
Add this to the salmon mixture and mix till combined .
Add 140 gm of finely chopped celery , 2 tsp of chopped capers , 4 finely chopped spring onions , stir through  to combine .
Lastly fold through 125 ml of lightly whipped thickened cream .
Pour the salmon mix to the prepared mould or pan .
Cover with the overhang of cling wrap to completely incase the terrine .
Refrigerate till set , I leave it overnight for flavour development and serve it on toast with smashed avocado and slices of cucumber for entree , breakfast or brunch .