Smoked Salmon Terrine
Prep: 20 mins - Setting Time: 6-8 hr
Serves: 4
This recipe is perfect for the Easter table: indulgent, fresh and creamy! Using our finest dry cured smoked salmon, it’s simple to make and a stow stopper on the dinner table - this is how you make it!
Ingredients
- 4 gelatine leaf sheets
- 900g Alfred Enderby Smoked Salmon Portion
- 300g cream cheese
- 120ml creme fraiche
- 2-3 tsp wholegrain mustard
- 1/2 tsp of salt and pepper
- bunch of dill
- 1 lemon
Salt and pepper to season
Method
~ add cling film to your preferred loaf tin ~ thinly slice your smoked salmon fillet and add to the loaf tin horizontally, leaving some salmon hanging off the edges, leave to one side ~ add a little water to a bowl and pop in 4 gelatin leaf sheets, allow to soak until they’re soft ~ in a separate bowl, add in 300g cream cheese, 120ml creme fraiche, 2-3 tsp wholegrain mustard and 1/2 tsp of salt and pepper - stir to combine ~ add in a handful of leftover smoked salmon scraps as you see in the video ~ once gelatin has softened, squeeze out excess liquid, add to a pan along with juice from one lemon. Melt on low heat, take off heat and allow to cool slightly. Finish by adding to your cream cheese mixture and mixing well ~ add mixture to your loaf tin and bring in the smoked salmon edges (may need to add a little more to the bottom to cover the cheese!) ~ cover the entire tin with cling film tightly and allow to set in the fridge for a minimum of 4 hours, ideally 6-8! ~ before serving, add a little cracked black pepper, olive oil and fresh dill.
Slice and serve 🤍
Recipe & Video credit @greekygirleats
