Name: Smoked salmon terrine
Prep time: 50 min
Total time: 50 min
Yield: Makes 1 terrine, cuts into about 8-10 slices
Cuisine: British
Ingredients: 600g smoked salmon slices; 600g cream cheese; 150ml double cream; zest and juice 1 lemon thin wedges to serve; 1 tbsp very finely chopped dill plus a few fronds to serve; 2 tbsp finely snipped chive; a little oil for greasing; melba toast or toasted soda bread, to serve

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Smoked salmon terrine

Smoked salmon terrine

Sarah Cook

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Makes 1 terrine, cuts into about 8-10 slices

Easy

Prep: 50 mins

Plus chilling no cook

A star rating of 4.2 out of 5.14 ratingsRate

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A show-stopping layered fish centrepiece with cream cheese and lemon filling, flavoured with dill and chives

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Ingredients

Nutrition

Units:

MetricUS

600g smoked salmon

slices
600g cream cheese
150ml double cream
zest and juice 1 lemon

thin wedges to serve
1 tbsp very finely chopped dill

plus a few fronds to serve
2 tbsp finely snipped chive
a little oil

for greasing
melba toast

or toasted soda bread, to serve

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Nutrition: per serving (10)

kcal426
fat39.5g
saturates23.3g
carbs0.3g
sugars0.3g
fibre0g
protein17.4g
salt3.3g

Method

step 1

Grease a loaf tin, a 900g/2lb one is ideal but you can use one slightly smaller or bigger. Line with cling film, then cover just the base with one layer of smoked salmon slices, trimmed to fit neatly.
step 2

Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir in the dill and chives with some seasoning. Spread an 8th of the cream cheese mixture over as evenly as you can. Top with a layer of salmon slices. Repeat with the cream cheese and salmon - you should be able to do 7 layers of cream cheese (By starting with just an 8th of the mixture, it means as the tin widens you'll have enough to put a bit more as you go further up creating even layers.) Finish with a last layer of salmon (and treat yourself to a smoked salmon sarnie with any trimmings!) Cover with cling film, pressing down gently, then chill overnight.
step 3

To serve, turn onto a platter and gently peel off the cling film. Scatter with a few dill fronds and serve with lemon wedges and toast.

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A star rating of 4.2 out of 5.14 ratings

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