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.