Smoked Salmon Terrine

Smoked Salmon Terrine
Recipe by
Cook: 30 minutes
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.

Smoked Salmon Terrine

Ingredients

Smoked salmon slices

500g hot smoked salmon

250g cream cheese

1/2 lemon juice

200ml double cream

1 pinch cayenne pepper

Vegetable oil

Seasoning

Cooking steps

Step 1

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.

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

Seasoning

Let’s cook!

Cooking method

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.

Buy the fish used in this recipe
fishRjumpin smoked Scottish salmon 200g From  £8.70 Go to product

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