
This fusion of richly-flavoured smoked salmon, cream cheese and fresh herbs makes for a refined and delightful summertime lunch. We suggest serving with soda bread but sourdough, a rustic brown loaf or even home-baked rye bread would be equally good.
Ingredients
Method
Grease the insides of a medium sized loaf tin. Cover with a layer of clingfilm then cover the base of the tin with a layer of smoked salmon, cutting the salmon slices to make them fit perfectly.
Blitz the the cream cheese, cream, lemon juice and zest in a food processor. Add the herbs and seasoning and mix well.
Spoon about an eighth of the cream mixture onto the base layer of smoked salmon. Place another layer of fish on top, then a layer of cream, and repeat several times, finishing with a layer of smoked salmon. Cover with clingfilm, gently press down on the surface and refrigerate overnight.
To serve, turn the tin upside down and carefully peel away the clingfilm. Cut the terrine into 6 portions, scatter with dill, chives and parsley, and serve with lemon wedges and soda bread.
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Unlike some of our competitors, when you buy fresh fish from us you can be sure it’s exactly that – always FRESH, never frozen.
Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
When they return to shore the catch is then sold at the market and transported to our premises, where the fish are prepared, vacuum-sealed, packaged and delivered to your door within 24 hours.
It’s a philosophy we’re immensely proud of, one that reflects our commitment to our products and our dedication to serving our customers.
Always FRESH, never frozen.