Smoked Salmon Terrine
This utterly delicious terrine has a roof of cold smoked salmon over a layer of hot smoked salmon and a generous base of creamy smoked salmon pâté.BUY FISHRJUMPIN SMOKED SCOTTISH SALMON HERE
What you’ll need
- Smoked salmon slices
- 500g hot smoked salmon
- 250g cream cheese
- 1/2 lemon juice
- 200ml double cream
- 1 pinch cayenne pepper
- Vegetable oil
Rub the inside of a small terrine dish with oil and line it with cling film. Line this with the smoked salmon slices, arranging them so that they overlap slightly along the bottom. Keep any remaining smoked salmon.
Flake the hot-smoked salmon into a food processor. Add the rest of the smoked salmon, cream cheese and lemon juice and purée.
Once you have a smooth paste add the double cream and cayenne and whiz again briefly being very careful not to overwork the mixture. Season to taste.
Top with a sheet of cling film and chill in the fridge for at least six hours. To plate, turn the terrine out of its mould and remove the cling film.