Artichoke Terrine with Smoked Salmon and Goat Cheese
Artichokes are cooked and taken apart, then reassembled around a stack of artichoke heart slices, salmon slices, and goat cheese. This pretty dish is garnished simply with a chive-laced vinaigrette and colorful baby tomatoes.
- Artichokes - 4 large, trimmed
- Goat Cheese (chevre) - 8 ounces
- Whipping cream - 1/2 cup
- Chives - 6 tablespoons, chopped, fresh, divided
- Salt and freshly ground black pepper to taste
- Smoked Salmon - 4 ounces, thinly sliced
- Extra Virgin Olive Oil - 1/2 cup
- Balsamic Vinegar - 3 tablespoons cup
- Yellow teardrop tomato and red cherry tomatoes
Cook the artichokes in boiling salted water until tender, about 45 minutes. Drain and cool to room temperature. Discard tough outer leaves, reserve softer inner leaves and "cap" of artichoke leaves. Pull off and discard the fuzzy choke from the artichoke heart. Slice each heart horizontally into thirds.
Combine goat cheese, whipping cream and 4 tablespoons of the chives; mix well. Season with salt and pepper. For each serving, place one artichoke slice on a work surface. Spread a layer of goat cheese over artichoke; top with a slice of salmon, folding or cutting to fit. Repeat layering with remaining 2 slices artichoke heart, goat cheese and salmon. Spread a layer of goat cheese around edges of terrine. Arrange reserved artichoke leaves and "cap" over layered mixture attractively. Place a ring mold around each artichoke terrine to hold it in place as it chills. Chill at least 2 hours or overnight. Combine oil, vinegar and remaining 2 tablespoons chives. Whisk well and season to taste with salt and pepper. Cover and chill until serving time.
To serve: Unmold artichoke terrines onto four serving plates. Arrange tomatoes and additional reserved artichoke leaves attractively around terrine. Drizzle oil mixture over and around terrine.