Chargrilled Vegetable and Smoked Salmon Terrine

This is a recipe I made (from www.taste.com.au) that we had for entree at our family Christmas.  I'd never made a terrine before (had only seen them done on Masterchef), so I was keen to try my own.  This was a real wow dish that everyone loved.  It was perfect as an entree - it was fresh and light and the flavours are just delicious.  There's quite a number of steps involved, but it was fairly easy to put together.  Next time you're out to impress for a special occasion, give it a go!

Ingredients
2 red capsicums
2 yellow capsicums
2 bunches asparagus, woody ends trimmed
Olive oil spray
2 medium sweet potatoes (kumara), peeled, thinly sliced
150g goats cheese, coarsely chopped (I used ricotta instead)
80ml (1/3 cup) pouring cream
1 tbs chopped fresh dill
200g Smoked Salmon Slices
2 tbs olive oil
1 tbs balsamic vinegar

Method
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.

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.

Process the goats cheese and cream in a food processor until just combined. Stir in the dill and season with salt and pepper.

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.

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.