Smoked Salmon Terrine
Just look at this individual smoked salmon terrine. I love this recipe. So tasty and a dish that will impress your friends at any dinner party. Hot and cold smoked salmon, cream cheese with chives, and even topped with a little caviar. Yum!
Ingredients
- 17.5 oz smoked salmon Metric 500 grams
- 7 oz hot smoked salmon Metric 200 grams
- 10.5 oz full fat creme fraiche Metric 300 grams
- 10.5 oz cream cheese Metric 300 grams
- 5 tsp lemon juice
- Chopped chives
- Olive oil
- Seasoning
- Caviar (optional)
Instructions
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First, get all of the ingredients together.
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Next, oil the inside of your ramekins and cover the inside with clingfilm, making sure the clingfilm overlaps the top of the ramekin.
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Now, cover the inside of the ramekin with smoked salmon slivers making sure they cover the full ramekin and overlap the top.
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Next, make the filling by taking the remainder of the smoked salmon and the hot smoked salmon and pulse blitzing it in your blender for a couple of seconds. Then add the cream cheese, creme fresh, lemon juice, chives and seasoning and do the same. Remember, only for a couple of seconds.
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Once you have checked the seasoning in the filling spoon this into the smoked salmon casing to a level top.
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Now, fold the overlapped smoked salmon to cover the filling.
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Next, do the same with the clingfilm.
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Finally, cut a piece of cardboard just smaller than the top of the ramekin and place on top of the clingfilm. Add a jar or tin for weight and leave in the fridge overnight to set.
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To serve, simply remove the smoked salmon terrine from the ramekin and place on a bed of sliced cucumber. Top the terrine with the optional caviar and dill and there you go. Smoked salmon terrine. Yum!
