This smoked salmon terrine is a great dish for a special occasion, guaranteed to impress everyone. Making salmon terrines is like creating a delicious work of food art. Serve this at a party and leave your guests breathless, first with its knockout looks, then with its rich, delectable taste.
You can store the terrine in the fridge for up to 3 days, although you’d do well to not devour it within 3 hours!
Ingredients:
- 4 sheets of leaf gelatine
- 600g smoked salmon slices
- 400g cream cheese
- 120ml crème fraîche or Greek yoghurt
- 2 tbsp wholegrain mustard
- A handful of dill, finely chopped (optional)
- 2 tbsp pickled capers
Steps:
- Soak the gelatine:
Soak the gelatine in a little water in a small bowl until softened. - Prepare the pan:
Meanwhile, line an 850g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides, leaving enough hanging over the edge to fold over the top of the filling. - Prepare the middle layer:
Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor, being careful not to over-process the salmon; it should not form a paste. - Mix the ingredients:
In a bowl, beat the cream cheese, crème fraîche, mustard, gelatine, and dill until well combined. Add the chopped salmon and mix with a spoon until well combined. - Assemble the terrine:
Spoon half the mixture into the lined pan. Lay the reserved smoked salmon slices on the mixture along the length of the pan, then spoon the rest of the filling on top and smooth the surface. - Chill the terrine:
Cover the entire pan with clear film and place it in the refrigerator to chill for at least 4 hours, preferably 6-8 hours.
By following these steps, you’ll have a smoked salmon terrine ready to serve, sure to delight everyone who tastes it.
Terrine Triumph: The Ultimate Smoked Salmon Delight
A show-stopping smoked salmon terrine, perfect for special occasions with its stunning presentation and rich flavor.
Equipment
- 1 850g/1lb loaf pan or terrine
- 2 Small bowl for soaking gelatine
- 3 Mixing Bowls:
Ingredients
- – 4 sheets of leaf gelatine
- – 600g smoked salmon slices
- – 400g cream cheese
- – 120ml crème fraîche or Greek yoghurt
- – 2 tbsp wholegrain mustard
- – A handful of dill finely chopped (optional)
- – 2 tbsp pickled capers
Instructions
Soak the gelatine:
- – Soak the gelatine sheets in a little water in a small bowl until softened.
Prepare the pan:
- – Line an 850g/1lb loaf pan or terrine with plastic wrap. Lay some of the smoked salmon slices widthways across the base and up the sides of the pan, leaving enough hanging over the edges to fold over the top later.
Prepare the middle layer:
- – Reserve enough smoked salmon slices to create a middle layer the length of the pan. Finely chop the remaining salmon by hand or in a food processor, being careful not to over-process.
Mix the ingredients:
- – In a bowl, beat the cream cheese, crème fraîche, wholegrain mustard, softened gelatine, and dill (if using) until well combined. Fold in the chopped salmon until mixed thoroughly.
Assemble the terrine:
- – Spoon half of the mixture into the prepared pan. Arrange the reserved smoked salmon slices on top of this layer. Add the remaining mixture and smooth the surface with a spoon.
Chill the terrine:
- – Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably 6-8 hours, to set.
