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Smoked Salmon Terrine

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.

CLICK HERE TO BUY SMOKED SALMON SLICES

  • Prep Time50 min
  • Total Time50 min
  • Serving Size6
  • Course
    • Starter
    • Canapé
    • Side Dish

Ingredients

  • 600g smoked salmon slices
  • 600g cream cheese
  • Juice and zest of 1 lemon, plus wedges to serve
  • 150ml double cream
  • 2tbsp finely chopped chives, plus extra to serve
  • 2tbsp finely chopped dill, plus extra to serve
  • Sea salt and black pepper
  • A few sprigs of parsely, chopped, to serve
  • 1 loaf soda bread, to serve

Method

1

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.

2

Blitz the the cream cheese, cream, lemon juice and zest in a food processor. Add the herbs and seasoning and mix well.

3

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.

4

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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    Edinburgh
    EH10 4DQ
    01236 822330
    VAT reg: 671381629
  • George Baxter trading as Fresh Fish Daily
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